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Recipes using a julienne peeler?
March 20, 2014 12:41 PM   Subscribe

I just got a hand-held julienne peeler (it's this one), and I'm looking for recipe ideas. I plan to make a huge pile of zucchini noodles, of course, but what else can I make? And what goes best with a huge pile of zucchini noodles? Recipes and ideas (especially low-carb) are welcome!

I'm an omnivore, but vegan recipes are totally welcome. I prefer low-carb recipes, but please feel free to make a potatopost for the benefit of others! Thanks!
posted by grey_sw to Food & Drink (14 answers total) 32 users marked this as a favorite
 
I'd make a nice lasagne with zucchini noodles. Rich with ricotta and mozzarella, sausage and yummy homemade marinara sauce.
posted by Ruthless Bunny at 12:43 PM on March 20 [3 favorites]


Julienne zucchini (do not cook) + yellow squash (do not cook) + elbow maccaroni + kalamata olives + roasted red peppers + cherry tomatoes + feta + onion + garlic + basil + thyme + fleur de sel + black pepper is one of my favorite summer salads. Balsamic + olive oil + mustard + lemon juice mixed into a suspension poured over the top. I'd note ratios 8:8:8:2:2:4:4:2:1 (then the herbs and seasoning).
posted by Nanukthedog at 12:51 PM on March 20 [2 favorites]


I just got a handheld spiral cutter, similar principal (though way easier than my julienne peeler, I have to say), and I am nuts for cucumber noodles in peanut sauce, or a drizzle of soy and sriracha, or quick-pickled with white or red wine vinegar, or salad dressing, etc. I'm about to put some, quick-pickled, into low carb wrap sandwiches.

So far I have had zucchini noodles with homemade tomato sauce (Marcela Hazan's is usually my go-to, but then I ruin its delicacy with a whopping pile of ground meat, with jar alfredo, and un-stir-fried (I'm trying to get color on them without them falling apart, so I strew them across the hot pan, wait, and then move them once more, wait, and then get them out) in a super-hot barely-oiled pan to go under soy-ginger chicken.

I was just at the grocery store, eyeing the daikons, thinking about pickling strings of it. You could do the same with beets but it'll look like Dexter up in your kitchen unless you can find some of the paler varieties.
posted by Lyn Never at 12:53 PM on March 20 [4 favorites]


Pickled Carrots and Radish!

I've never actually used a julienne peeler (didn't know these existed) so I don't know how large the slices come out. The chunks in the link above are pretty large, but I usually cut my carrots and radish fairly thin and it works just as well.
posted by Geppp at 1:18 PM on March 20


I've never actually used a julienne peeler (didn't know these existed) so I don't know how large the slices come out.

The slices come out quite thin and squarish, like matchsticks or spaghetti noodles (if spaghetti noodles were square).
posted by grey_sw at 1:20 PM on March 20


Zucchini noodles are awesome! I usually just add some kind of pasta sauce and nom away. A note about prepping the zoodles though - julienne them the night before you want to eat them, then salt liberally and place in a strainer topped with a plate and heavy something to leech some of the liquid out of the zucchini. I find that if I toss raw/untreated zoodles into a pasta sauce to cook a bit, they release a ton of liquid and make everything too watery. As a bonus, the salting/draining process softens them up a bit so they really don't even need cooking to be tender.
posted by Gonestarfishing at 1:23 PM on March 20 [2 favorites]


Spaghetti squash is (one of?) the lowest-carb of the squashes. Bake first, then shred into noodles. I've only ever used a fork to make noodles out of it, but maybe the peeler would be even easier. Add butter, salt, and pepper.

Julienned carrots with vinaigrette. For the vinaigrette, I use one part whole-grain mustard, two parts olive oil, two parts balsamic vinegar. A little salt.
posted by Bentobox Humperdinck at 1:44 PM on March 20 [1 favorite]


I have one of these, and it's awesome for prepping veggies for spring rolls.

(The secret to a good spring roll, by the way, is marinating the cucumbers in rice wine vinegar spiked with some grated ginger, a touch of sugar, and chili flakes.)
posted by mudpuppie at 2:37 PM on March 20 [2 favorites]


I use julienned zucchini for one of my favorite vegetarian (but not vegan) dinners, zucchini fritters. It's equally good with summer squash, both of which are all-but-free (and sometimes actually free, when gardener-friends drop them off) in summer months.
posted by Elsa at 2:57 PM on March 20 [2 favorites]


Look up recipes for "spaghetti and vegetables". Basically spaghetti with a lot of veggies (cooked in a little oil) dumped on top.
posted by SemiSalt at 5:41 PM on March 20


Love mine! I make this Asian-influenced carrot salad and daikon salad. Daikons are fun to grate because they make long long strands. Lots of daikon+ salads are available online, with suggestions like bean sprout, carrot, cucumber, chicken... The basic daikon salad is most typically Japanese, but go crazy with your additions!
posted by whatzit at 7:02 AM on March 21


If you have access to green papayas, you can make green papaya salad.
posted by ultraviolet catastrophe at 7:49 AM on March 21


Julienned carrots, cucumber and red onion / spring onion (though it's probably easier to just slice that) tossed in a little white wine vinegar and sugar with some finely sliced chilli makes a nice, quick salad. Letting it sit in the fridge for fifteen minutes seems to crisp up the cucumber too, though I could be imagining that.

It might be a little too thin, but you could try gently stir frying matchstick lengths of aubergine. We do it with slightly thicker batons, then throw in prawns, soy sauce and chilli paste at the end.
posted by lucidium at 6:16 PM on March 21


Thanks, everyone! I marked a couple of best answers but I love every one of these suggestions... can't wait to try 'em all!
posted by grey_sw at 9:10 AM on March 24


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