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Vegetables root vegetables or forgotten in chips, to oven or soup apple cinnamon muffins

Poor we call them: heirloom vegetables, old vegetables ... I think I prefer "root vegetables" who value a little more. At Christmas I was very surprised to see that in the south they were completely forgotten by the market! Indeed find parsnips in Nice this is a somewhat complicated, so that Denmark parsnips are sold in bags like carrots ... Like a growing cooking them separately, then all I wanted to write this entry with 3 ways to prepare ... My last test was the rutabaga, which I often heard at home (associated with the post war!) Is actually very good, he mixed easily with other vegetables.

I was very surprised to see the reaction of my girls attracted by the color of vegetable chips, they have not hesitated to taste it and finally they liked the vegetables ...

Vegetable Chips : 1 parsnip


1 turnip 1 carrot 1 radish

a piece of butternut
frying oil

Peel your vegetables with a vegetable peeler. Cut thin strips of vegetables or with a mandoline or with your paring knife. Heat in a pan about 7 / 8 inch of oil. Put the vegetables frying in small batches in oil. Place them on a paper towel, lightly salt them and serve as an aperitif. You can also use them to decorate soup.

Vegetable Soup:

2 carrots, 2 parsnips

2 small potatoes 1 tracks

butternut

chicken broth 1 red onion cut into small pieces

cumin seeds

1 tablespoon of olive oil

Peel the vegetables, cut into large cubes. Heat a tbsp of olive oil in Dutch oven. Made to return the vegetables and onion, stirring, for 4 / 5 minutes until vegetables are lightly colored. Add 1 small teaspoon cumin seeds, salt, pepper . Cover vegetables with chicken broth. Cook covered about 25 minutes on medium. Mix vegetables, gradually adding the broth to desired consistency. Serve your soup with crisp vegetables and a little cumin.

Baked Vegetables:

3 carrots, 2 parsnips, parsley roots 2

a rutabaga
500 gr potato
2 / 3 tbsp olive oil thyme



Peel and cut all your vegetables in the length. Heat oven to 180 ° C. Lay parchment paper on a baking sheet. Put all your vegetables in a large bowl. Sprinkle them for 2 to 3 tablespoons chopped olive oil. Add salt and pepper and add fresh or dried thyme to flavor your vegetables. Bake about 45 minutes, stirring occasionally. If you are colored vegetables too quickly cover them with aluminum foil.