Edit ModuleShow Tags
Published:

A Mandoline: The Kitchen Tool You Must Have



Article author photo. Karman Meyer, RD, LDN This featured post is by Karman Meyer, RD, LDN. You can follow this blogger @KarmanRD.

What slices, juliennes and makes you look like a master chef? The mandoline! Of course, I’m not referring to the musical instrument but rather the handy kitchen tool. However, there is a musical influence behind the name, which was inspired by the way a cook “plays” the mandoline like a musician plays an instrument. When the mandoline was invented is unknown, but a very similar-looking tool appears in the first illustrated cookbook written in the 1570s by Bartolomeo Scappi, the cook for Pope Pius IV. How cool is that?

Uses
A mandoline will help save time in the kitchen while making it easier to eat more fruits and veggies. Creating vegetable-packed dishes is a breeze with this handy tool. The possibilities are endless—vegetable gratins (like the recipe below), julienned veggies for salads, pasta dishes, Asian summer rolls, or even for a simple raw veggie platter. Want to make your own apple or pear chips? A mandoline is the go-to gadget for perfectly thin, uniform slices.

Safety and cleaning
The most important point to remember when using a mandoline is to always use the hand guard while slicing. I’m speaking from experience when I say that! The blades are extremely sharp, which is what makes the mandoline such a great tool, but at the same time makes it a hazard for fingers.

To clean, I suggest washing and drying the blades by hand right after use to prevent rusting.  Most mandolines allow the blades to be stored inside of it, but you can also keep them in a plastic bag. 


Fall Vegetable Gratin

Recipe by Karman Meyer, RD, LDN

Serves 8

Ingredients
½ cup shredded Cheddar cheese
¼ cup all-purpose flour
¼ cup brown sugar
1 teaspoon black pepper
½ teaspoon salt
1 sweet potato, peeled
1 Russet potato, peeled
1 small acorn squash, peeled
1 small yellow onion
1 cup vegetable broth
1 cup milk
½ cup shredded mozzarella cheese

Instructions

  1. Preheat oven to 350F and oil a 9-inch pie plate or baking dish.
  2. In a small bowl, add cheese, flour, brown sugar, black pepper and salt. Set aside.
  3. Using a mandolin, thinly slice the sweet potato, Russet potato, acorn squash and onion.
  4. Layer one-third of the vegetables in the baking dish and sprinkle with one-third of the flour mixture. Repeat this two more times.
  5. Pour the vegetable broth and milk over the vegetables and gently press down to moisten, then add mozzarella cheese.
  6. Bake for 90 minutes or until vegetables are tender. If the top starts to brown, cover with aluminum foil. Let sit 10 minutes before serving.

Karman Meyer, RD, LDN, writes and develops recipes for her personal blog, Nutrition Adventures, specializes in diabetes management and geriatric nutrition in Nashville, and owns and operates food event company Oh My Nosh! with fellow dietitian Lindsey Joe. Follow her on Twitter.

Edit Module

More Stone Soup

Balsamic & Mint Beet Salad

Balsamic & Mint Beet Salad

During the winter, it can be hard to find fresh produce that's in season, of good quality and a decent price.
Sodium and High Blood Pressure — 5 Tips to Take Control

Sodium and High Blood Pressure — 5 Tips to Take Control

Sodium — that is, salt — is the food industry's dirty little secret for taste enhancement and cost savings in the production of food. Here are five ways you can get your sodium consumption and high blood pressure risk under control.
Southern Peach Frittata

Southern Peach Frittata

A flavorful frittata filled with caramelized onions and topped peppery arugula and feta cheese is a perfect one-pan meal.
Should You Choose Omega-3 Supplements to Lower Your Cholesterol?

Should You Choose Omega-3 Supplements to Lower Your Cholesterol?

Although food sources are the preferred way to meet nutrient requirements, omega-3s, which your body cannot produce on its own, are also available in supplement form.
Edit Module
Edit ModuleShow Tags
Edit Module
Advertise with Food & Nutrition
Edit ModuleShow TagsEdit ModuleShow Tags


Stone Soup

Guest bloggers from around the world share with Food & Nutrition Magazine.

About This Blog

Stone Soup is a guest blog written by members of the Academy of Nutrition and Dietetics. Content — including information, recipes and views expressed — is that of the authors and does not reflect the positions or policies of Food & Nutrition Magazine or the Academy of Nutrition and Dietetics. Bloggers are required to pledge they will not write for Stone Soup on topics, companies or trade organization they currently represent or have represented at any time.

Learn about our guest blogs!

Comments Policy

Food & Nutrition Magazine provides this forum to exchange ideas, opinions and contributions within a positive community. Diverse viewpoints and constructive, respectful dialogue are welcome. Rudeness, misinformation, self-promotion and abuse are not. We reserve the right, without warning or notification, to remove comments and block users we determine violate this policy or our Terms & Conditions. You must include your name or be logged into a personal account on Disqus, Facebook, Twitter or Google+ to comment.

Archives

Edit Module

Get Stone Soup in Your RSS

Use your RSS reader's instructions to add Stone Soup to your list:

Atom Feed Subscribe to the Stone Soup Feed »

Get Our Blogs in Your Email

Stone Soup
Student Scoop