Prepare to tantalize your taste buds with our delectable Chicken Nuggets with Veggie Puree, a dish that artfully blends the flavors of crispy chicken and a medley of fresh vegetables. These nuggets are not just any ordinary chicken nuggets; they are deceptively delicious, boasting a tender, juicy interior encased in a golden-brown, irresistibly crunchy coating. The secret lies in the unique combination of panko breadcrumbs, grated Parmesan cheese, and a touch of paprika, creating a symphony of flavors that will leave you craving more. Accompanying these delightful nuggets is a vibrant and flavorful veggie puree, a delightful symphony of carrots, celery, and peas, blended with creamy milk and a hint of nutmeg. Savor the velvety texture of the puree as it complements the crispy chicken nuggets, creating a perfect balance of flavors and textures. Get ready to embark on a culinary journey that will redefine your perception of chicken nuggets and vegetable purees.
Check out the recipes below so you can choose the best recipe for yourself!
VEGGIE NUGGETS RECIPE BY TASTY
Here's what you need: carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, pepper, bread crumbs
Provided by Claire Nolan
Categories Lunch
Yield 6 servings
Number Of Ingredients 9
Steps:
- In a food processor, blend carrots, cauliflower, broccoli, garlic, egg, onion powder, salt, and pepper until combined.
- Add 1¼ cup (145 grams) of bread crumbs and blend just until incorporated.
- Scoop a tablespoon of the mixture and form a small circular-shaped "nugget."
- Place the remaining ½ cup (60 grams) of bread crumbs in a bowl and cover each nugget with the bread crumbs.
- Pan fry with a small drizzle of oil over medium-high heat until both sides are golden brown, about 10 minutes. Or, you can bake them on a piece of parchment paper at 400˚F (200˚C) for 25 minutes, flipping after the first 15 minutes.
- Serve with your favorite dipping sauce.
- Enjoy!
Nutrition Facts : Calories 178 calories, Carbohydrate 30 grams, Fat 2 grams, Fiber 4 grams, Protein 7 grams, Sugar 4 grams
CARROT AND HARISSA PUREE
From "Made in Morocco" - this is so great, you can serve it cold as a dip or (as I prefer) hot as a veggie side dish. Easy and very delicious!
Provided by currybunny
Categories Vegetable
Time 15m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Cook carrots in boiling salted water until tender. Drain well and while still warm process with garlic in a food processor, adding oil to work into a smooth and creamy paste.
- Add harissa and process to blend. Season with salt and pepper to taste.
Nutrition Facts : Calories 381.4, Fat 36.3, SaturatedFat 5, Sodium 100.6, Carbohydrate 14.8, Fiber 4.1, Sugar 6.6, Protein 1.5
Tips:
- For the best results, use fresh vegetables for the puree. This will give the nuggets a more vibrant flavor and color.
- Be sure to cook the vegetables until they are very soft. This will help them blend smoothly into the puree.
- If you don't have a food processor, you can mash the vegetables by hand. Just be sure to mash them until they are very smooth.
- When forming the nuggets, be sure to pack the mixture tightly. This will help them hold their shape during cooking.
- You can bake or fry the chicken nuggets. If you're baking them, be sure to spray the baking sheet with cooking spray to prevent them from sticking.
- Serve the chicken nuggets with your favorite dipping sauce. Some good options include ketchup, ranch dressing, or honey mustard.
Conclusion:
These chicken nuggets are a delicious and healthy way to get your kids to eat their vegetables. They're also a great option for busy parents who are looking for a quick and easy meal. With a little planning, you can have these nuggets on the table in no time. So next time you're looking for a fun and healthy meal, give these chicken nuggets a try.
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