The Mandoline Isn't a Fancy Chef's Tool—It's a Kitchen Staple

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The Mandoline Isn't a Fancy Chef's Tool—It's a Kitchen Staple
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An unexpected kitchen essential.

. At one point, I said I was buying heads of broccoli just to peel the stems and shave them on my mandoline for salad , and Daniel said,"That's crazy! Just buy kohlrabi!" And he was right: I can eat a pound of kohlrabi treated in a similar fashion: Peeled, quartered, then shaved as thinly as possible on a mandoline to produce fat ribbons that are perfect for trapping dressing within their folds.

Since I use a Benriner at home, I don't ever use the mandoline for julienning vegetables , but I do use it to create uniform planks of whatever vegetable I want to julienne so I can eat root vegetable slaws. It can be as simple as a pile of carrot sticks dressed with mayo and mustard or a mix of carrot, celery root, kohlrabi, and watermelon radish tossed with a tight vinaigrette.

I suppose one can't write about a mandoline without talking about finger safety, and while I've nicked a fingertip or two when using my Bennie in unguarded moments, you won't have to worry about any risk of injury so long as you commit to using a kitchen towel to push the vegetables onto the mandoline bladeOf course, if you're a fancy home cook, the mandoline is great for filigree-thin shavings of vegetables for garnishing, but I don't really look at it as a fancy tool for...

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