Root Vegetable Chips, Vegetable Soup, and Baked Vegetables

On dine chez Nanou
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Root Vegetable Chips, Vegetable Soup, and Baked Vegetables
26
550
105

Description

We love this snack! This Root Vegetable Chips, Vegetable Soup, and Baked Vegetables recipe is the perfect after-school snack for the kids as it is stuffed with vital nutrients your body needs. Try out this Root Vegetable Chips, Vegetable Soup, and Baked Vegetables for the kids lunchbox as they will love this delicious snack. Let us know your thoughts in the comments below or rate this Root Vegetable Chips, Vegetable Soup, and Baked Vegetables recipe by star. We are excited to read your thoughts!

Ingredients

  • 1 parsnips
  • 1 turnips
  • 1 black radish
  • 1 carrots
  • 1 piece butternut squash
  • 2 tablespoons olive oil
  • salt
  • 2 carrots
  • 2 parsnips
  • 2 potatoes (small)
  • 1 piece butternut squash
  • chicken stock
  • 1 red onion (cut into small pieces)
  • salt
  • ground black pepper
  • cumin seed
  • 1 tablespoon olive oil
  • 3 carrots
  • 2 parsnips
  • 2 parsley (roots)
  • 1 rutabaga
  • 500 grams potatoes
  • 2/3 tablespoon olive oil
  • thyme
  • salt
  • ground black pepper

Directions

  1. Peel the vegetables with a vegetable peeler.
  2. Cut the vegetables into thin strips with a mandolin or a paring knife.
  3. Heat oil in a skillet.
  4. Fry small amounts of vegetables at a time. Add more olive oil if needed.
  5. Place the fried vegetables on a paper towel to absorb grease, and season lightly with salt
  6. Serve as an appetizer.
  7. The chips also be used to decorate a soup.
  8. Peel the carrots, parsnips, potatoes, and squash, and cut into large cubes.
  9. Heat a tablespoon of olive oil in a pot.
  10. Fry the vegetables and the onion, stirring, for about 4 to 5 minutes, until the vegetables are lightly browned.
  11. Add 1 teaspoon of cumin seeds, salt, and pepper.
  12. Cover the vegetables with the chicken stock.
  13. Cook for about 25 minutes covered on medium heat.
  14. Place the vegetables in the blender, mix.
  15. Gradually add the stock to achieve desired consistency.
  16. Top off with vegetable chips, and sprinkle on a little cumin.
  17. Peel all your vegetables, and cut them lengthwise.
  18. Heat the oven to 180 degrees Celsius.
  19. Line a baking pan with parchment paper.
  20. Put all the vegetables in a large oven-proof bowl.
  21. Sprinkle them with 2-3 tablespoon olive oil.
  22. Season with salt and pepper, and add some fresh or dried thyme.
  23. Bake for about 45 minutes, stirring regularly.
  24. If the vegetables brown too fast, cover them with some aluminum foil.
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NutritionView more

550Calories
Sodium41%DV990mg
Fat23%DV15g
Protein27%DV14g
Carbs31%DV93g
Fiber76%DV19g

PER SERVING *

Calories550Calories from Fat140
% DAILY VALUE*
Total Fat15g23%
Saturated Fat2g10%
Trans Fat
Cholesterol5mg2%
Sodium990mg41%
Potassium2470mg71%
Protein14g27%
Calories from Fat140
% DAILY VALUE*
Total Carbohydrate93g31%
Dietary Fiber19g76%
Sugars27g54%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.