The Roots – Spirelli Review


The Roots – Spirelli Review

The Roots - Spirelli Review

So... know someone who dislikes most veggies?  Try this on for size as it changes the texture and how veggies are viewed by some people, ahem mostly kids as it looks almost like pasta.   The Spirelli is actually a fun tool that kids may be able to help with; ignoring the fact that there are sharp little blades.  I'm not a parent, what do I know?

Anyways, this device costs less than $30.00 which was pricey in my opinion based on what it is made of and how often I will use it.  You can find it on Amazon and check out the reviews there.

So back to the food.  I have one foot in the vegetarian door at all times; granted I still eat meat, but I'm picky and definitely do not want it for every meal.  Plus I don't like bacon which is so against the bacon fad right now so I will probably get some hate for saying it on here as I have in "real life".  You don't scare me.

This tool is great for hard vegetables such as sweet potatoes, zucchinis, squash, parsnips, and carrots.  Basically any veggie that can fit into the opening of the Spirelli.  For this dish, I used one sweet potato, two parsnips, and one carrot.  I love the flavor garlic and red onion add so I tossed these in as well even though they aren't "technically" root vegetables.

 

So start with washing the vegetables.  You can peel them if you'd like as I did, but it doesn't matter too much.  Then start by putting the veggie into the Spirelli.  There are two ends that do two different types of end product; play with them and see what you like best.  I noticed its difficult to make long strands and the way I combated this was to hold the veggie to the blades almost diagonally.  Lifting the veggie off the blades caused a break almost too easily.  

The top that you can use to "help" twist the veggie through doesn't really work, at least it didn't in my opinion or maybe I'm dense and was doing it wrong.  Wouldn't be the first time.  🙂  Using my hands worked best.  Once you can no longer turn the veggie easily that is when its time to give up.  There is, unfortunately, a lot of leftover veggie that I had to figure out what to do with next... cough compost.  

Overall, the tool is neat.  It's a unitasker though so let's keep this a secret from Alton Brown.

The Roots

Ingredients:

1/2 red onion chopped

1 medium sweet potato

2 parsnips

1 carrot

2 cloves of garlic pressed

2 tbsp of your favorite oil

Chopped parsley (optional)

Salt and pepper to taste

 

Pretty simple.  Heat up a pan over medium heat, add your oil, and toss in the red onion and let brown.  During the wait, just wash the veggies and twirl them in the Spirelli device making long yarn sized pieces.  Toss in the pan with the browned red onions and then toss in the pressed garlic.  Try adding balsamic vinegar for a nice punch.  Sprinkle salt and pepper and toss in the pan again.  Then plate!  Takes maybe 15 minutes at most once you get the hang of the Spirelli.

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