John Myers
Vegan: Caramelized Fried Potatoes with Quick Salad
The perfect vegan: caramelized fried potatoes with quick salad recipe with a picture and simple step-by-step instructions.
For the salad
- Alsan
- 1 tsp Powdered sugar
- 1 small Chopped onion
- 1 pinch Salt
- 3 leaves Iceberg lettuce fresh
- 3 leaves White cabbage thinly sliced
- 3 leaves White radish
- 3 leaves Boiled green beans long
- 1 medium sized Ripe tomato
- Vinegar and oil to taste
- Cut chives
- To decorate
- Peel the jacket potatoes and cut them into slices.
- Heat Alsan in a pan and fry the potato slices in it, adding a little salt if necessary.
- When the potato slices are brown, put the powdered sugar over them and swirl them a few times, so the sugar can caramelize, be careful that it does not start to burn, because then it becomes bitter … then the chopped onion is added, a little more ground Pepper, fresh from the mill and then enjoy your meal
- 4 …. I couldn’t have imagined it, but it’s a delicious use of either leftover jacket potatoes, but I’ve also made it from raw potatoes.
- Wash the lettuce leaves, slice down a few slices of the radish (I always have it in the fridge), slice down some of the white cabbage (I also have it in the fridge), wash the tomatoes and cut into pieces, arrange everything in bowls, add the beans, they were left over from the day before … and round off everything with vinegar and oil to taste … put the chives on top.
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