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From the manufacturer
Six Unique Blades
For the most versatility on the market!
The Three New Blades...
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Wavy BladeWe're very excited about this blade, and you won't find it anywhere else! Our unique Wavy Blade adds rows of ridges in your spiralized fruits and veggies. Not only does this add wonderful texture, but it also holds pasta sauce like a charm. Picture sauce nestling down into those lovely ridges! |
Thicker Straight BladeOur original Straight Blade is 1.2 mm, while our new Straight Blade is 2 mm. The thin blade makes fantastic C-cut onions for caramelizing or adding to stir-fry, creates an effortless shred of cabbage for your slaws and salads, and even delicate cuts of apple that are perfect for baking or making apple rose garnishes. |
Angel Hair BladeThe delicate strands created from our Angel Hair Blade make a great addition to soups, salads, and stir-fry. Create a quick breakfast by topping raw seasoned zucchini strands with a warm poached egg. Add thin strands of broccoli stalk to stir-fry and utilize more of the items you purchase! |
Brand New Cleaning Brush
We've taken care of all your Spiralizer needs from start to finish! After you're done using your Spiralizer, use the included dual-sided brush to safely clean your blades. One side of the brush is equipped with numerous bristles to clean the larger areas of your blade, while the other side has a smaller grouped amount of bristles that are perfect for getting into coring blade. The length of the handle is expertly designed to keep hands a safe distance away from the sharp blades.
Include the Whole Family
Our 6-Blade Spiralizer is so easy to assemble and use! Kids love turning the handle and creating fun vegetable strands. (Please supervise children.) Kids are more likely to eat foods they help create, so get them spiralizing and enjoying the fun and healthy creations.
Peel a zucchini and spiralize to create strands that look nearly identical to classic spaghetti. Top with your favorite marinara and watch your kids happily eat their veggies!
- A recent study shows that kids who cook, eat more healthfully
- Children who are involved in home meal preparation chose fruits and vegetables more often
- Spiralizing is very easy, with supervision, and much safer for younger children than a knife
Creamy Butternut Noodles w/ Asparagus and Bacon (serves 4-6)
Ingredients:
-2 butternut squash, top neck only.
-1 bunch asparagus, top third only.
-2 tablespoons olive oil.
-salt/pepper.
-1/2 pound thick-cut bacon (reserve 2 tablespoons grease).
-1 small white onion, sliced into thin half-moons.
-3 stems fresh thyme, minced.
-2 teaspoons minced garlic.
-1/2 cup chicken broth.
-5 ounces fresh spinach, rough chopped.
-1/2 cup mascarpone cheese.
-3 tablespoons fresh grated parmesan cheese (plus more for garnish).
Directions:
Preheat oven to 400 degrees.
Cut top one-third of asparagus into bite-sized pieces. Bring a small pot of salted water to a boil and blanch asparagus for 3-4 minutes. Remove asparagus immediately and place into a bowl of ice water for 2 minutes to stop the cooking. Transfer to a plate lined with paper towels to dry.
Slice the bacon into small strips and brown in a pan, reserving 2 tablespoons of the grease. Pat the bacon dry and set aside.
Remove bulb from squash (contains seeds) and save for a different use. Slice off both ends of the neck to ensure each end is flat. Peel and cut into two smaller pieces that will spiralize more easily. Insert 3 mm Shredder Blade or 6 mm Chipper Blade into spiral slicer and attach squash. Spiralize and cut strands into noodles about the length of regular spaghetti.
Lay the noodles on a large baking sheet. Drizzle with olive oil and season with salt and pepper; toss to coat evenly. Spread noodles over the pan and roast in preheated oven for 8-10 minutes, or until al dente, then set aside.
Place the reserved bacon grease into a large pan and heat over medium-high heat. Add the sliced onions, thyme, and large pinch of salt. Saute until the onions often and start to brown lightly, about 2 minutes. Add the garlic and asparagus to the pan; toss together.
Reduce the heat to low and add the butternut noodles, chicken broth, spinach, mascarpone cheese, and grated parmesan. Stir well while incorporating the mascarpone. Adjust salt and pepper to taste.
When the mascarpone has melted completely, transfer the noodles into a serving dish and garnish with additional grated Parmesan. Top with torn, fresh basil if desired.
