Thin Jerusalem artichoke
It is a peculiar vegetable Jerusalem artichoke with its lump shape, the whiteness that appears under its thin, purple-brown skin, the crunch when raw, the texture that melts in the mouth but does not disperse if cooked correctly. It is among the vegetables that were often sneered as a child and valued as they grow up. Coming to its flavor, it is slightly sweet; Earthy and moist since it is a root that grows underground. You may be cooking Jerusalem artichoke or cooking it with olive oil. For a delicious snack, you can finely chop ground apples and cook them in a little olive oil for a few minutes until they are browned.
Spicy chickpeas
Did you think of cooking chickpeas in the oven, which we know in every pantry? Baked chickpeas can be used in place of croutons on both snacks and salads. After drying the chickpeas that you have boiled slightly, mix them with olive oil and plenty of spices (hot pepper and cumin are very good) and put them in the oven. After 40 minutes a crispy and spicy snack will appear.
Beetroot
Beets should be eaten in the winter. In fact, since vitamins A, B and C are abundant, they should consume plenty of them to protect against diseases in the cold. Grate a few beets and potatoes that you have boiled to remain alive. Mix 1 teaspoon of cornstarch, salt and pepper and fry in a little olive oil in a pan. If you add an egg to it, you can also make tiny muffins.
