Should the vegetable fries be peeled?

It is advisable to peel the vegetable fries before baking them, because the skin can sometimes be a bit tough. But if you use organic vegetables and clean the skin well, you can also leave them unpeeled.

Hamburgers with kale salad and vegetable fries

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45min

This delicious recipe for hamburgers with vegetable fries and a healthy kale salad is always a hit!

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Ingredients

What do you need?

Quantity:

For the vegetable fries:
2 carrot (s)
2 sweet potato (s)
2 parsnips (parsnips)
Vandemoortele® oil mixture for warm preparations
a pinch of coarse sea salt
A pinch of pepper

For the kale salad:
50 grams of dried cranberries
50 grams of hazelnuts
Half a kale (Kerkolenkolen)
300 grams of white cabbage

For the dressing:
1 tablespoon (s) mustard
2 tablespoon (s) white wine vinegar
Vandemoortele® oil mixture for cold preparations

For the hamburgers:
4 Hamburger (s)
Vandemoortele® oil mixture for warm preparations
4 Pistolet (s)
150 grams of mixed lettuce

For the vegetable fries:
2 carrot (s)
2 sweet potato (s)
2 parsnips (parsnips)
Vandemoortele® oil mixture for warm preparations
a pinch of coarse sea salt
A pinch of pepper

For the kale salad:
50 grams of dried cranberries
50 grams of hazelnuts
Half a kale (Kerkolenkolen)
300 grams of white cabbage

For the dressing:
1 tablespoon (s) mustard
2 tablespoon (s) white wine vinegar
Vandemoortele® oil mixture for cold preparations

For the hamburgers:
4 Hamburger (s)
Vandemoortele® oil mixture for warm preparations
4 Pistolet (s)
150 grams of mixed lettuce

Preparation method

How do you make this?

First make the vegetable fries: 1. Preheat the oven to 200 ° C. Cover a baking sheet with baking paper. 2. Peel the carrots, the sweet potatoes and the parsnip. Cut them in fries shape and rinse them under cold water. Pat them dry and put them in a bowl. 3. Sprinkle the fries with oil mixture for warm preparations and season them with a good snuff of pepper and salt. Spread the fries over the baking sheet. Make sure they are sufficiently apart so that they can bake nicely. 4. Bake the fries in the preheated oven for 25 to 30 minutes until golden brown. Spoon them once in a while.

Meanwhile, make the salad: 1. Put the cranberries under water in a small bowl so that they can swell. 2. Chop the hazelnuts into large pieces and roast golden brown in a dry pan. Spoon them in a small bowl and put them aside. 3. Beat 1 tablespoon of mustard in a spacious bowl together with 2 tablespoons of white wine vinegar and 5 tablespoons of oil mixture for cold preparations to a creamy dressing. Season with a pinch of salt and black pepper. 4. Chop the kale and the white cabbage into fine strips and scoop them with the mustard dressing. Pour the juice away from the cranberries and add them to the salad together with the chopped hazelnuts.

Bake the hamburgers: 1. Heat a pan with a dash of oil mixture for warm preparations and bake the hamburgers until they are cooked. 2. Cut the pistolets in half and cover each pistolet with a hamburger and somewhat mixed lettuce. 3. Dress the hamburgers together with the vegetable fries and the kale salad on a plate.

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