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Photo of Crispy vegetable nibbles with fromage frais dip by WW

Crispy vegetable nibbles with fromage frais dip

2
Point(s)
Total Time
1 hr
Prep
20 min
Cook
40 min
Serves
4
Difficulty
Easy
Ditch the crisps! Instead enjoy these delicious vegetable nibbles. You won't feel guilty going back for more.

Ingredients

Parsnip(s), raw

1½ medium, peeled

Carrots, raw

1½ medium, peeled

Sweet potato(es), raw

1½ medium, peeled

Swede

½ small, peeled

Beetroot

1 whole, small, uncooked, peeled

Calorie controlled cooking spray

10 spray(s)

Salt

1 pinch

Fat Free Natural Fromage Frais

200 g

Lemon(s)

½ medium, use only the zest, finely grated

Chives, Dried

1 teaspoon(s), level

Black pepper

1 teaspoon(s)

Instructions

  1. Preheat oven to Gas Mark 6/200°C/400°F. Place cooking racks over two roasting tins.
  2. Thinly slice all vegetables. Do this by hand in preference to using a food processor, where the slices would be too thin.
  3. Place vegetable slices, except beetroot, in a large bowl. Coat with cooking spray. Arrange on racks. Spray beetroot and arrange on the rack.
  4. Bake for about 30-40 minutes, until tender and beginning to go crisp. Turn off the oven. Leave vegetables in oven with the door slightly ajar, to allow them to cool and dry out. Season lightly.
  5. Mix fromage frais, chives and lemon zest together. Season with black pepper. Serve with the vegetables.

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