Root Vegetable Chips, Vegetable Soup, and Baked Vegetables

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.