Also known as a V-Slicer, the mandoline is a kitchen gadget I have long coveted. The mandoline allows a cook to make quick, perfect slices and juliennes, thick or thin, which can be very helpful to those of us without extensive knife skills training. But it’s the kind of kitchen tool that seems extravagant to buy for one’s self.
So much to my delight, my grandmother sent me this mandoline for my birthday:
I tested it out on Friday by slicing two tiny beets I had harvested from my garden (yes, beet season is here!). The slices were perfect, although the inky red beets left a rather ghoulish, guillotine-esque stain on the mandoline.
I think I will try to make pickled beet slices this summer when the beets start coming on strong and fast. There are also a lot of other uses for the mandoline that I can envision. I love shaved fennel salads at restaurants, but never make them at home because it’s hard to make paper-thin shavings with a knife. Now I can use the mandoline. I might also use the thick julienne setting to make zucchini fries from my garden. And I’ll bet the thin julienne could make some great slaw materials – maybe celeriac, carrot, and broccoli stem? Anyone have other ideas for using a mandoline?