It’s nice to see you here 🙂
Welcome to Top Food Facts, the place that helps me share all of my kitchen adventures with you.
This week I’ve prepared something quite interesting – Hasselback Vegetables.
Hasselback Short Story
The Hasselback Potato. … First created in Stockholm, Sweden, way back in the 1700s at a restaurant called Hasselbacken, the fancy accordion cut and special infused-oil preparation make Hasselback Potatoes creamy on the inside and crispy on the outside. (Thanks Babble)
Instead of using only the classic potato that comes with the recipe, I used the same cutting method on carrots and parsnips. I mixed a quick seasoning, consisting of olive oil, salt, black pepper and thyme and tossed them all in – so they are nicely coated and ready to be baked. The cooking time is 1 hour and the temperature is 200 C.
Carrots are a root vegetable that originated in Afghanistan. They were purple, red, white, and yellow, but never orange.
The Ancient Greeks called the carrot a philtron, which translates to “love charm.” They believed the carrot made both men and women more amorous.
In the 16th century, Dutch carrot growers invented the orange carrot. They did this by cross breeding pale yellow carrots with red carrots.
Newly orange, carrots traveled England with Dutch travelers during the reign of Queen Elizabeth I.
One cup of raw carrots contains about 52 calories.
If you want to learn some more fun facts about carrots click here.
I really love dipping all of the roasted crispy and full of flavor vegetables into delicious creamy hummus dip with some chili powder…..
- 6 medium sized potatoes
- 3 large carrots
- 3 large parsnips
- olive oil
- salt, pepper, thyme
- Cut all the vegetables into thin slices, not cutting all the way through
- Mix the olive oil with the seasoning and toss the vegetables into it, so they get well coated and ready to be baked
- Cook them in the oven, for about 1 hour on 200 C
- Serve with some creamy hummus (optional)
Thanks for stopping by – see you soon 🙂