I have been considering purchasing a vegetable spiralizer for a long time. They range in price from under $10 on Amazon to upwards of $100 for the Kitchen Aid Spiralizer attachment. When I began to seriously consider getting one, I noted that the “As Seen on TV” small model sold at my local Fleet Farm for around $15. I checked Amazon & the Kitchen Active Spiral Slicer small, hand-held model was $7.97 with free Prime shipping. I got that one!
I use my Spiral Slicer so much more than I thought I ever would! Zucchini is amazing when prepared with the spiralizer & I actually can sub it for noodles in soup. All b.s. aside, I have never been able to pretend that spaghetti squash or soy noodles are pasta–but zucchini really works! It has a soft texture that holds up in a sauce and it retains the flavor of whatever it is cooked in. That is why zucchini is great in brownies. I have played around with my Spiral Slicer a lot in the past couple of weeks, told everyone I could about it, and have two great savory recipes to share. They are easy, healthy, and basic.
I have been making zucchini noodle soup with broth, zucchini & carrots several times a week. After I experimented with spiralizing carrots, I knew I needed to try sweet potatoes! The Spiral Slicer can handle sweet potatoes–you just need to trim off the sides & you will get smaller pieces than when you use soft veggies like zucchini. I found a recipe for oven-baked sweet potato fries from Inspiralized that was exactly what I needed. Both recipes are super easy, quick, and tastier than you imagine!
Sweet Potato Fries (small serving)
- 2 medium sweet potatoes
- 1 Tbsp extra virgin olive oil
- 1/4 tsp smoked paprika
- 1/2 tsp garlic powder
- salt to taste (I added ground Pink Himalayan salt once they were finished)
- Preheat oven to 325 (F)–They burned at 350 (The Inspiralized recipe calls for 400!)
- Peel & spiralize the potatoes
- Toss with olive oil, paprika, and garlic powder
- Spread out on a baking sheet
- Bake for 10 minutes
- Toss potatoes
- Bake an additional 10 minutes (20 total)
- Remove from oven, salt, and enjoy!
Zucchini Noodle Soup (two large servings)
- 2 medium zucchinis
- 1 large carrot
- 1/2 medium onion, thinly sliced
- 4 cups broth (I used beef)
- 1 Tbsp liquid aminos
- 1 tsp apple cider vinegar
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- Boil the broth in a large saucepan over medium heat
- Spiralize/slice the zucchinis & (peeled) carrot (you will have about 1 inch left of each veggie–that is as far as you can spiralize)
- Slice the onion
- Add all ingredients to the boiling broth & stir well. Reduce the heat to low.
- Let simmer for 20 minutes stirring occasionally
- Remove from heat & serve in bowls
The sweet potatoes fries are a fantastic mix of sweet & savory flavor and that soup is so flavorful! The apple cider vinegar adds a hint of citrus & the paprika brings a pleasant smoky note. The zucchini absorbs the flavor of the beef broth well. The soup has complex flavors for something that is ridiculously easy to make! Have you tried a Spiralizer, Kitchen Aid attachment or small Spiral Slicer? I love mine & for under $8 it has been a great introduction to spiralized veggie dishes. I picked up a couple of apples yesterday & I am brainstorming on dessert ideas right now!