A New Spin on Veggies – Using my Kitchen Supreme Spiral Slicer


For Christmas, Ka Ka bought me something I’ve wanted to a long time, a spiral slicer. What is a spiral slicer you may ask, well it is “the newest and hottest vegetable kitchen tool available on sale today” according to the box. Basically, it is a tool that cuts veggies in to noodle like strands. Being the thoughtful sister that she is, she also gave me a zucchini and some carrots to try it out right away.

zucchiniI’ve used it a couple of times with zucchini, sauteing the “zoodles” or “vegetti” (depending on what you want to call it… I just still call it zucchini) with some oil and garlic. Recently though, the Greatist – which really is the greatest website on the planet and you should all subscribe to their email list ASAP – posted an article called “34 Alternative Noodle Recipes That Pasta Fanatics Will Love”. I got very inspired to try some of the vegetables that the Greatist list suggested. This weekend I tried the “Parsnip Shrimp Lo Mein” originally posted on the website Wellness Mama

I didn’t have all the ingredients that were required, so I improvised and here is what I came up with and it tasted really, good!

Ingredients:

 

  • 2 large parsnips (or four skinnier ones) – The more parsnips you shred, the more ‘noodles’ you will have
  • 1 8oz box of frozen peas
  • 1 small onion diced
  • 1 Tbs of diced garlic
  • 1 cup frozen shrimp
  • 2 1/2 Tbs of olive oil
  • 1/4 cup of soy sauce
  • 1 egg (scrambled)

Directions

  • Spiralize your parsnips in to a bowl
  • In a large pan or wok, heat 1/2 tbs of oil and add egg. When the egg is cooked through, take out of the pan and set aside.
  • Heat the balance of the oil. Add the diced onion and garlic and saute for 2 minutes.
  • Add parsnip noodles and continue to saute for another 5 minutes under medium heat
  • Add soy sauce, frozen peas, and shrimp to the pan and cover for 3-5 minutes.
  • Once vegetables and shrimp are heated, add scrambled egg pieces
  • Remove from heat and enjoy!

Wellness Mama uses coconut aminos (in place of soy sauce), fish sauce, and honey. I think that the fish sauce and honey added to the soy would give it more of a pad Thai flavor than the traditional lo mein but it does sound good and if i remember to pick up the fish sauce, I might give it a try.

Any of you use a veggie spiralizer? Any good recipes to recommend? Share them below!

P.S. If you want your own Kitchen Supreme, you can get it on Amazon HERE

 

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6 thoughts on “A New Spin on Veggies – Using my Kitchen Supreme Spiral Slicer”

  1. I have one of these! I use it on courgette (what we call zucchini on this side of the pond) loads. My favourite thing to do is lightly fry it and add a dollop of pesto and just add some cherry tomatoes. Sometimes if I’m feeling extra fancy maybe add some fresh mozzarella. Damn tasty!

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