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: <http://mcld.co.uk/blog/2022/
vegetarian-kapsalon-dutch-loaded-fries-aka-knolsalon.html>

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