Food trends are fun to explore, and the explosion of spiralized dishes has piqued my curiosity for quite some time. Prior to the mainstream accessibility of a range of spiralizing options, I assumed someone with tiny hands, a samurai-sharp knife, and Zen-like patience carefully crafted any vegetable swirls my eyes came across. Part of me still thinks that.
Recently, the woman who spawned me purchased the Kitchen Aid Spiralizer attachment (on sale of course) and was gracious enough to lend it to me for experiments.
My first reaction when opening the box: What kind of human brain stealing alien contraption is this and what is Kitchen Aid really up to?
I begrudgingly read the instructions about proper use and attachment.
I somehow managed to properly execute said instructions.
Magic spiralizing action happened and it was the best!
Subjects of study: zucchini, yellow squash, and beets.
The beets were slightly more difficult because how wide and squat they are. I also peeled the beet by hand before spiraling. The device comes with a specific peeling attachment, but I had already figured out how to put on the blade I wanted to use, so that mess was staying on.
Once I got the hang of attaching the vegetables and starting that enchanting whir of my Kitchen Aid, I could not stop spiralizing! I ended up with lots of leftover “noodles”, but I am not complaining.
A few did get eaten. I sautéed onions and garlic in olive oil before adding generous bunches of each type of spiral. I doused with a generous drizzle of balsamic vinegar, followed by salt, pepper, and red pepper flakes. A squeeze of basil in the tube rounded out the flavors. I stirred the swirls and lidded the skillet to let a little steam action happen.
The beets turned everything pink! This matched the bright flavors of this fresh and filling dish that left me smiling and satisfied and spiralized.