So far I've only tried butternut squash in a cooked application. And I didn't like the recipe. It was just way too rich. It was a butternut squash noodle in browned butter. I like butternut squash but I roast it diced most of the time. I have used my mandoline to slice zucchini long ways for vegetable lasagna though.
You have to use pretty large carrots to spiralize them, at least 1 1/2 inch diameter and 2 inch would be better. When carrots get that big though they tend to get bitter. It wasn't overly noticable in the wrap I used them in, but I'm thinking I might just grate them instead.
I think I'm going to start using the spiralizer as a quicker way to prep veg and fruit when I want it sliced. Similar to how I used my apple peeler, corer, slicer device and then just cut the apple rings down the middle to make slices for pies. That's what I did with the cucumber yesterday too. I can see using it for prep before dehydrating also.
I didn't use the Paderno a lot because it seemed to lose suction with the counter and then it became a 2 handed operation to crank and hold it down. Or I'd have to stop and get it to suction to the counter again. I don't have to worry about that with the attachment.
Tomorrow my plan is to use the slicing blade of the spiralizer to shred cabbage. Usually I use the mandoline and have to cut it in quarters. I watched a video online on spiralizing a whole cabbage.
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