I have been using it ever since on softer fruit and veg. But I was finding it difficult to use on harder veg. But I really wanted to use it to make sweet potato spaghetti. I decided to try par baking the sweet potato. It turns out that fiber just gets too stringy and you end up with a big sticky mess.
I realize now that if I had put some thought in to it, I would have realized this was going to happen. I also tried par boiling with even worse success. So in a last-ditch effort, I tried spiralizing the hard, raw veg followed by a short bath in some boiling water. SUCCESS! While it was difficult to turn the crank, it did work, and looked amazing.
On a sidenote, I am now in search of a spiralizer that is similar to a pasta maker that you can secure to the counter top and is made of metal. I have yet to find, so if you are some inventor-type, please make a prototype and use kickstarter to make your millions. And as a thank you, all you have to do is sell me one at wholesale for this grand idea!
It tasted really good raw, as I have found with all of the veg so far. But I now needed to test out a few batches to see how long it would need to cook to be used as a pasta in a dish I had swimming around in my head. After three attempts, I found what worked best for my. I submerged the shockingly bright tendrils in boiling water for exactly one minute before draining.
Next week, I will post the results of this along with an easy peasy dinner recipe that costs almost nothing to make, but looks and tastes amazing (and post a link here once I have it)! In the meantime, I highly suggest that you go out and get one of these! If you can not find one in your local shop, here is a handy link to one online through Amazon. And that is not all, while I was looking for a link to this gadget, I also ran across this book that got really good reviews. I have have not read it, but have added it to my wish list!