Hidden Veg Recipes Your Kids Will Love!

Just a note from us at the West Kent Family Grapevine, we now do this fairly regularly, it’s a great way of using peelings, getting vegetables into our children and they genuinely taste absolutely amazing!  It’s also so quick to do!  If you’re not a fan of spice just use oil, salt and pepper…  If you don’t have an air fryer try putting the peelings on some greaseproof paper on a baking tray in the oven (I haven’t done this so you may need to experiment with temperature and timings but I’d probably start at 200 degrees for 15 mins and just keep an eye on them).  Any peelings taste great but a combination of parsnip, carrot and potato are what we’ve used.  With thanks to Sam and Dom Milner, do check out their website below.  We have some other hidden veg recipes in our Winter edition of the West Kent Family Grapevine, you can view or download our online version here.  Enjoy!

Vegetable Peelings

Whilst this is not hidden, its amazing with a new texture how many kids love them. Peeling the carrots, seasoning and mixing with oil and then air frying. They are crispy like crisps and I make a batch of these and I wont get a look in.

Ask the kids to eat the skin on the carrots and they would tell you where to go but give them delicious veggie peelings over their soup for dinner, and they love you for it! We gather our peelings in a bowl as we are peeling the carrots for dinner, the same can be done with other root vegetables with parsnips being our favourite. Then like with making homemade chips you add the peelings to a bowl, with a small quantity of olive oil, season and then air fry. They are delicious and taste a lot naughtier than they are. Plus, its also a fantastic way to avoid food waste.

Serves 4

Air Fryer Type – Basket / Dual

Prep Time – 10 mins

Cook Time  10-18 mins

Ingredients:

Peeled skins from 6 medium carrots

Peeled skins from 3 medium parsnips

Peeled skins from 3 medium white potatoes

1 tbsp extra virgin olive oil

1 heaped tsp mild curry powder

½ tsp ground turmeric

½ tsp garam masala

Salt and black pepper

1. Peel the vegetables as you do your meal prep, with either a knife for a thicker peeling or a peeler for a skinny peeling. The ones made with a vegetable peeler will be crisper and more like crisps/potato chips.

2. Add the peelings, the olive oil and spices to the bowl and season with salt and pepper. Mix well with your hands until the peelings are well coated with the olive oil and the seasonings.

3. Tip the peelings into the air fryer basket/drawer and spread out so that they cook evenly. Set the temperature to 180ºC/360ºF and cook for 10 minutes for skinny peelings or 18 minutes for thick. As air fryers differ, keep a close eye on them, and shake the drawer during cooking so that they cook evenly and don’t burn.

Sam and Dom Milner are the co-authors of Air Fryer Easy Every Day: 140 super-simple delicious recipes (£20, White Lion Publishing) and founders of Recipethis.com

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