INSTRUCTION AND RECIPE BOOKLET uisinart® Spiralizer Accessories for the Elemental™ C 13-Cup Food Processor FP-SP For your safety and continued enjoyment of this product, always read the instruction book carefully before using.
WARNING: RISK OF FIRE OR ELECTRIC SHOCK CONTENTS Accessory Parts............................................ 3 Benefits of Spiralizing.................................. 3 Operating the Spiralizer/Tips & Guide.......... 4 Cleaning, Storage and Maintenance............ 5 For Your Safety............................................. 5 Troubleshooting............................................ 5 Warranty Information.................................... 6 Recipes...................................................
ACCESSORY PARTS BENEFITS OF SPIRALIZING Spiralizer Accessories 1. Spiralizer Pusher 2. Spiralizer Cover 3. Spaghetti Cut Disc 4. Ribbon Cut Disc 5. Angel Hair Disc 6. Spiralizer Disc Holder You can spiralize a multitude of vegetables and fruits in the Cuisinart® Elemental™ Food Processor. Spiralizing fruits and vegetables is an easy way to transform a variety of dishes.
OPERATING THE SPIRALIZER Trim the top and bottom to form a flat surface on both sides. Put the item into the Feed Tube, centering it onto the corer (middle pin). 6. Using the Spiralizer Pusher, push down item to secure firmly onto the pusher’s teeth. 7. Select High or Low to spiralize item. Select OFF to stop spiralizing and remove Spiralizer Cover. Remove scraps remaining on disc. Remove scraps on Spiralizer Pusher. Replace Spiralizer Cover and repeat with next item. 1.
Cucumber Spaghetti, Ribbon or Angel Hair Trim to fit feed tube Serve raw with desired dressing. Make ribbons into quick pickles. Radish Spaghetti, Ribbon or Angel Hair Trim to fit feed tube Pickle ribbons or use raw as a tangy bite to a fresh spring salad. Carrot Spaghetti, Ribbon or Angel Hair Peel Use raw in salads. Zucchini/ Summer Squash Spaghetti, Ribbon or Angel Hair Trim to fit feed tube Use spaghetti as “zoodles” with your favorite pasta sauce. Ribbons can be sautéed in olive oil.
LIMITED ONE-YEAR WARRANTY (U.S. AND CANADA ONLY) CALIFORNIA RESIDENTS ONLY California law provides that for In-Warranty Service, California residents have the option of returning a nonconforming product (A) to the store where it was purchased or (B) to another retail store that sells Cuisinart products of the same type. This warranty is available to consumers only.
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RECIPES ACCESSORY KEY Use the Accessory Key below to identify which accessories you'll need for each recipe. The corresponding symbols are listed before each list of ingredients so you can prepare the blades you need, in addition to the ingredients, before cooking. Ribbon Cut Disc Spaghetti Cut Disc Angel Hair Disc Pear Chips............................................................................................................................................................................
PEAR CHIPS With just the right amount of sweetness, these pear chips make the perfect snack. 2 1 1 2 teaspoons ground cinnamon Makes about 50 chips teaspoon light brown sugar 1. Preheat oven to 300°F. Line two baking pans with parchment paper. Combine cinnamon and sugars in a small bowl. Reserve. teaspoon granulated sugar firm pears, cored 2. Cut pears to fit feed tube. Fit the Spiralizer with the Ribbon Cut Disc. Process pears on Low. 3.
LEMONGRASS CHICKEN SOUP WITH SWEET POTATO NOODLES The base of this Thai-inspired soup can be made in advance and refrigerated or frozen until ready to use.
BEET SALAD WITH WALNUTS AND RICOTTA SALATA The saltiness of the cheese combines nicely with the sweetness of the beets and walnuts in this eye-catching salad. 2 tablespoons olive oil, divided 1 bunch beets (about 1 pound, 4 small to medium beets), scrubbed, trimmed and peeled 1 to 2 pinches kosher salt 4 cups baby arugula ½ cup toasted walnut halves 2 ounces crumbled ricotta salata ¼–½ cup Champagne Vinaigrette (see page 12) Makes about 6 cups 1. Preheat oven to 425°F.
CHAMPAGNE VINAIGRETTE This quick dressing will soon become a favorite. 1 garlic clove, peeled 1 small shallot, peeled and halved 1 teaspoon Dijon mustard ¼ teaspoon kosher salt 2½ tablespoons champagne vinegar ¾ cup extra virgin olive oil Makes about 1 cup Fit the food processor with the Small Work Bowl and Small Chopping Blade. With the unit running on High, drop the garlic and shallot through the feed tube to chop. Scrape down and add the mustard, salt and vinegar.
CUCUMBER SALAD The Spaghetti Cut Disc is perfect for preparing your favorite raw vegetables to use in delicate salads like this one. 1/4 cup Asian-Style Dressing (see page 15) 1 large seedless cucumber 3 medium radishes 2 large carrots (only use wide end of carrots) Pinch of kosher salt, for serving Makes 3 cups 1. Trim vegetables to fit into the feed tube. Fit the Spiralizer with the Spaghetti Cut Disc. Process vegetables on Low, in the order listed.
PEANUT THAI SALAD This restaurant favorite is so simple to make at home. You will love the nice balance of sweet and salt in this salad. 1/4 cup Asian-Style Dressing (see page 15) 1 mango, peeled and pitted ½ large daikon 1 /3 cup fresh cilantro, roughly chopped* 2 tablespoons peanuts, roughly chopped* Makes 2 cups 1. Insert the Spiralizer fitted with the Ribbon Cut Disc. Cut mango into pieces to fit the feed tube and then process on Low. Remove the Ribbon Cut Disc and insert the Spaghetti Cut Disc.
ASIAN-STYLE DRESSING This is a very versatile dressing that is perfect for our two salads, but is also nice over a bed of mixed greens. 1 garlic clove, peeled ½ Thai chile, trimmed and seeded 1½ teaspoons fish sauce 1 teaspoon fresh lime juice 1 teaspoon granulated sugar 1 teaspoon rice vinegar 1 teaspoon toasted sesame oil ¼ teaspoon kosher salt 2 tablespoons vegetable oil Makes about 1/4 cup it the food processor with the Small Work Bowl and F Small Chopping Blade.
SWEET POTATO “PASTA” WITH WILD MUSHROOMS AND BROWN BUTTER SAUCE This simple vegetarian dish is elevated by the warm, nutty flavor of brown butter. 1 pound sweet potatoes, peeled (TIP: Fresh sweet potatoes spiralize best) 6 tablespoons unsalted butter, divided 2 sprigs thyme 1 garlic clove, peeled 4 ounces mixed wild mushrooms such as oyster, cremini/baby bella 1/2 teaspoon kosher salt, divided ½ cup water ¼ teaspoon freshly ground Makes 31/2 cups 1. T rim sweet potatoes to fit into feed tube.
ANGEL HAIR “PASTA” WITH LEAFY GREENS AND SAUSAGE Golden beets stand in for pasta in this dish reminiscent of the traditional favorite made with broccoli rabe and sausage. 1 bunch golden beets with greens attached (about 3 – 4 small beets and 10 ounces of leaves) 2 tablespoons olive oil, divided 8 ounces spicy or sweet Italian sausage (chicken, pork or turkey may be used), casing removed ¼ teaspoon kosher salt 1 to 2 tablespoons white wine Makes about 5 cups 1.
FRESH SUMMER “SPAGHETTI” This light, stovetop dish is full of bright flavors and couldn’t be easier to make. 2 medium zucchini, about 1 pound total 1 large carrot (only use wide end of carrot) 2 tablespoons extra virgin olive oil 2 garlic cloves, smashed ¼ teaspoon crushed red pepper flakes 1 pint grape tomatoes, halved ¾ teaspoon kosher salt, divided ¼ cup packed fresh basil leaves, sliced very thin Makes 5 cups 1. Trim vegetables to fit into feed tube.
CRISPY POTATOES AND BEETS WITH CHIPOTLE DIPPING SAUCE This Spiralizer isn’t just for the healthy—after all, doesn’t almost everything taste better fried? Chipotle Dipping Sauce (optional): ½ cup mayonnaise ½ chipotle in adobe Pinch kosher salt Crispy Potatoes and Beets: 1 russet potato, scrubbed 1 sweet potato, scrubbed 1 medium beet, scrubbed Vegetable oil, for frying Kosher salt, to taste Serves 4 to 6 people 1.
QUICK APPLE TART This is more of a rustic-style tart that takes only minutes to prepare.
