Vegetable crisps with curry dip

Vegetable crisps with curry dip

30 min. Active
1 hr Total
210 kcal per people
vegetarian, gluten-free
Nutritional value / people: Fat: 14 g, Carbohydrate: 17 g, Protein: 2 g

Mini chef

Recipes with one star are suitable for the young chefs - stirring, mixing and decorating are required here.

Utensils

  • baking paper
  • Baking tray
  • Flat grater
  • Oven mitts
  • Peeler
  • Tablespoon
  • Teaspoon

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetables

1 sweet potato (approx. 150 g)
1 raw beetroot (approx. 150 g)
1 carrot (approx. 100 g)
2 tbsp Maizena cornflour
2 tbsp olive oil

To bake

½ tsp sea salt

Dip

½ red-skinned apple
100 g crème fraîche
1 tsp mild curry powder
¼ tsp salt
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How it's done

The kids can help at the marked areas .

Vegetables

1 sweet potato (approx. 150 g)
1 raw beetroot (approx. 150 g)
1 carrot (approx. 100 g)
2 tbsp Maizena cornflour
2 tbsp olive oil

Peel the sweet potato, beetroot and carrot, cut into approx. 1 mm slices. Mix the vegetables, cornflour and oil in a bowl.

Arrange the vegetables on two baking trays lined with baking paper, ensuring that they don't overlap.

To bake

½ tsp sea salt

Approx. 30 mins. in an oven preheated to 160 °C (convection). Remove, season with salt.

Dip

½ red-skinned apple
100 g crème fraîche
1 tsp mild curry powder
¼ tsp salt

Finely grate the apple. Stir in the crème fraîche, season. Serve the dip with the vegetable crisps.

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