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Dutch taco

A Dutch taco of celeriac and trompette de la mort.With this waffle iron, you can easily bake the most fun savory waffles (tacos). The earthy flavors of celeriac and mushrooms make it a truly wintry snack.

Ingredients

300gButter
240mlOrange juice
200gwhite sesame seeds
480gPowdered sugar
100gblack sesame seeds
270gFlour
1units.itemswaffle and cone maker
5gSambal

3units.itemsGarlic clove
3units.itemsThyme sprigs
1units.itemsCeleriac
3units.itemsRosemary sprigs

30gtrompette de la mort
1units.itemsShallot
Lemon zest
100gcubes of puffed celeriac
1Mustard
2Mayonnaise
1Chardonnay vinegar

1units.itemsShallot
1units.itemsGarlic clove
100gcavolo
1units.itemsknob of butter
kombu ramen broth

Chives
1units.itemsCeleriac
cashew

Preparation

  1. Melt the butter.
  2. Mix the remaining ingredients together.
  3. Gradually pour and stir in the melted butter.
  4. Using a waffle and cone maker, make tacos from the batter.

  1. Wrap the celeriac together with the herbs and garlic in aluminum foil.
  2. Cook the celeriac for 2 hours in the oven at 180°C. If the celeriac is not yet tender after 2 hours, leave it in the oven a little longer.
  3. Once the celeriac is cooked, let it cool and cut it into cubes for the salad.

  1. Wash the trompette de la mort and sauté together with a shallot, pepper, and salt.
  2. After frying, let the trompette de la mort cool and chop finely.
  3. Chop the trumpet finely.
  4. Mix the cubes of roasted celeriac with the mayonnaise, mustard, vinegar, and lemon zest to make a salad.
  5. Season with pepper and salt.

  1. Finely chop the shallot and garlic.
  2. Sauté together in a frying pan with a little oil.
  3. Cut the cavolo nero and add to the pan.
  4. Deglaze with the stock and braise the cabbage until tender.
  5. Add a knob of butter at the end for creaminess.

  1. Cut open a whole celeriac and hollow it out a little.
  2. Place a bit of celeriac inside for decoration.
  3. Fill the taco with the celeriac and trompette de la mort salad.
  4. Then place the braised cavolo nero on top.
  5. Garnish the tacos with a little chive and cashew.