Subj : Kapsalon (Dutch Loaded Fries) To : All From : Ben Collver Date : Mon Oct 07 2024 09:52:29 MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Vegetarian Kapsalon (Dutch Loaded Fries) Categories: Dutch, Vegetarian Yield: 2 Servings 600 g Celeriac (1 sm or 1/2 lg) 50 g Vegan butter 30 g Shawarma spice mix Oven chips (French fries) 1 sm Handful of mature gouda; -grated 1 sm Lettuce head 1 Ripe tomato Garlic sauce Chilli sauce (such as -sambal oelek) 1/3 Cucumber Total time: 40 minutes Peel the celeriac, and cut it into "doner kebab" slices about 2 mm thick. The easiest way to do this is to cut it into big "steaks" of celeriac each about 2 cm thick, and then slice those steaks into the strips. Boil a kettle. Start the oven preheating for the chips. Melt the vegan butter in a deep and large frying pan, and saute the celeriac strips for about 5 minutes over a hot heat, until they start to take on some brown colour. Then sprinkle over the spice mix, add enough boiled water to only-just-cover the celeriac, and give it all a good stir to mix. Now turn the heat down, and let it cook gently for about 25 to 30 minutes, mostly undisturbed. You're braising the celeriac here, so you want a gentle boil and not too much disturbance, since you don't want to break up the pieces. While that's cooking, put the chips in the oven to cook, according to the packet instructions (e.g. 20 to 25 minutes). Now you've got plenty of time to prepare the toppings. Wash and finely slice the salad (tomato, lettuce, cucumber). Grate the cheese. When the chips are done and the celeriac is cooked "al dente" and the water is mostly gone, you're ready to assemble. Put the chips into heatproof dishes (one per person), put the celeriac over the top, and sprinkle with cheese. Put this back in the oven for 3 or 4 minutes to melt. Take it out, spread the salad pieces over the top, then garnish with as much garlic sauce and chilli sauce as you wish! Eat messily, with a cold beer. Recipe by Dan Stowell Recipe FROM: MMMMM .