Aimer faire plaisir à ceux qu'on aime

Ingredients

Root vegetable chips

• 4 sweet potatoes, peeled
• 4 parsnips, peeled
• 1 rutabaga, peeled
• 450 g (1 lb) cheese curds
• 60 ml (1/4 cup) flour
• Salt and pepper
• Vegetable oil for frying   

Barbecue sauce

• 30 ml (2 tbsp.) olive oil
• 1 onion, finely chopped
• 1 garlic clove, chopped
• 125 ml (1/2 cup) honey
• 60 ml (1/4 cup) chili sauce
• 30 ml (2 tbsp.) Worcestershire sauce
• 15 ml (1 tbsp.) red wine vinegar
• 15 ml (1 tbsp.) smoked paprika
• 15 ml (1 tbsp.) chili powder
• 15 ml (1 tbsp.) Dijon mustard
• Juice from 1 lemon
• 30 ml (2 tbsp.) corn starch
• 500 ml (2 cups) vegetable stock
• Salt and pepper

Preparation

Using a mandoline, finely slice all the vegetables. Set aside.

To prepare the barbecue sauce, heat the oil in a saucepan over medium heat. Sauté the onion and garlic for 2 minutes or until translucent. Add the honey, chili sauce, Worcestershire sauce, vinegar, spices, mustard and lemon juice. Let simmer for 2 minutes. Dissolve the corn starch in the vegetable stock, and add to the saucepan. Bring to a boil, stirring until thick. Reduce the heat to medium and simmer for 10 minutes. Stir regularly.

In the meantime, heat the oil in the deep fryer to 350˚F (180˚C). Fry the vegetables for about 3 minutes or until the chips are crispy and golden. Place on a paper towel. Season with salt and pepper.

Lightly flour the cheese curds. Deep fry for 1 minute or until lightly golden. Transfer them onto a paper towel to remove excess oil.

Just before serving, garnish the vegetable chips with the fried cheese and pour the sauce over top. Serve.

Tip

For a non-vegetarian version, use beef stock instead of vegetable stock.