Root Vegetable Chips, Vegetable Soup, and Baked Vegetables Recipe | Yummly
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Root Vegetable Chips, Vegetable Soup, and Baked Vegetables

ON DINE CHEZ NANOU
21Ingredients
105Minutes
560Calories
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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

US|METRIC
4 SERVINGS
  • 1 parsnip
  • 1 turnip
  • 1 black radish
  • 1 carrot
  • 1 piece butternut squash
  • tablespoons olive oil (for frying)
  • 2 carrots
  • 2 parsnips
  • 2 potatoes (small)
  • 1 piece butternut squash
  • chicken broth
  • 1 red onion (cut into small pieces)
  • cumin seeds
  • 1 tablespoon olive oil
  • 3 carrots
  • 2 parsnips
  • 2 parsley (roots)
  • 1 rutabaga
  • 500 grams potatoes
  • 3 tablespoons olive oil
  • thyme
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    Directions

    1. Vegetable: Peel your vegetables with a paring knife. Cut thin slices of vegetables either with a mandolin or with your peeler. Heat about 7/8 cm of oil in a pan. Fry the vegetables in small amounts in the oil. Place them on a paper towel, salt them lightly and serve them for the aperitif. You can also use them to garnish a soup.
    2. Vegetable soup: Peel the vegetables, cut them into large cubes. Heat a tablespoon of olive oil in a Dutch oven. Sauté the vegetables and onion, stirring for 4/5 minutes so that the vegetables are lightly colored. Add 1 teaspoon of cumin seeds, salt and pepper. cover the vegetables with the chicken broth. Cook for about 25 minutes, covered, over medium heat. Mix the vegetables, gradually adding the broth to obtain the desired consistency. Serve your soup with vegetable chips and a little cumin seeds.
    3. Vegetables cooked in oven: Peel all your vegetables and cut them lengthwise. Heat your oven to 180 ° C. Place baking paper on a baking sheet. Put all your vegetables in a large bowl. Drizzle them with 2 to 3 tablespoons of olive oil. Season with salt and pepper and add fresh or dried thyme to flavor your vegetables. Cook for about 45 minutes, mixing them regularly. If your vegetables color too quickly, cover them with aluminum foil.
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    NutritionView More

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    560Calories
    Sodium
    Fat
    Protein
    Carbs
    Fiber
    Calories560Calories from Fat190
    % DAILY VALUE
    Total Fat21g32%
    Saturated Fat2.5g13%
    Trans Fat
    Cholesterol
    Sodium200mg8%
    Potassium2430mg69%
    Protein13g25%
    Calories from Fat190
    % DAILY VALUE
    Total Carbohydrate88g29%
    Dietary Fiber19g76%
    Sugars23g46%
    Vitamin A310%
    Vitamin C190%
    Calcium20%
    Iron35%

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

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