In fact, I prefer to eat them raw with homemade pesto for maximum crunch. Zucchini noodles are a gift for those days you don’t want to spend a ton of time in the kitchen because they cook quickly. You can use your standard, run-of-the-mill vegetable peeler to make zucchini noodles. You can keep these ribbons wide for a more pappardelle-like zucchini noodle or stack them on top of each other and slice them into thinner noodles. The more pressure you use, the thicker your ribbons will be. Use the peeler as you normally would, with smooth strokes from one end of the zucchini to the other. Your everyday vegetable peeler will result in wide, ribbon-like pieces of zucchini. Cut off the ends and run the zucchini over the mandoline - but please be extra careful not to slice your hand! Vegetable peeler Set the mandoline to 1/8 inch and have the julienne blades face up. You can make noodles from carrots, sweet potatoes, turnips, kohlrabi, cucumbers, broccoli stalks and more. It comes with multiple blades that allow you to vary the thickness of your noodles, which is beneficial when you work with different vegetables. It's fast and easy to use, and, if you think you’ll make vegetable noodles often or for your whole family, it’s worth the $25 investment. If you plan to make zucchini noodles often or in big batches, the tabletop spiralizer is worth the investment. "You have all the fiber in that peel," she said, "Plus that beautiful color." You’ll also end up with some little zucchini nubs, which you can chop up and use in other dishes over the following couple of days. Regardless of the method you choose, Gellman recommended keeping the peel. There are multiple ways to make zucchini noodles - with and without a spiralizer.
Avoid ones that are starting to soften, get flexible or turn brown. Look for zucchini or squash that is firm to the touch and has slightly glossy skin. You can use zucchini, yellow squash or a combination - there’s no real difference in how your noodles will turn out.
0 kommentar(er)
