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(c)2005-12 Copyright Anne Luder, you are welcome to print out a copy for your own personal use, for all other uses please contact me first.

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

Gluten, Wheat & Soya Free Food filled with Flavour for all the Family

Available on kindle

TO ORDER AT AMAZON.COM CLICK HERE

TO ORDER AT AMAZON.CO.UK CLICK HERE

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Gluten Free Potatoes in Stock

Parve (can be Meat if you use Chicken or Beef Stock)
Vegetarian, Yeast, Fat & Dairy Free

Sufficient for 6

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A very attractive dish if you wish to have an easy dinner party where you do not plate up beforehand. If your guests are late then just turn the oven down, and you will have slightly crispier potatoes but no-one seems to mind. You can also do this dish with sweet potatoes.


1.4k (3lb) Waxy Potatoes
1litre (35fl oz) vegetable stock
Black Pepper - optional


Peel the potatoes, or if very clean don't bother just wash.

Cut potatoes into 1cm (½ inch) thick, lengthwise slices to form long ovals. Put into a pan and pour over the stock. Cook for 5 minutes to soften slightly.

Drain reserving the stock. Return the stock to the pan and reduce to half the volume by boiling.

Meanwhile take a dish suitable for baking or serving in (ie lasagne dish or pie dish) arrange the potatoes in this in an overlapping fashion, pour over the stock.

Bake for 1 hour 170ºC Fan, 190ºC, 375ºF, Gas Mark 5, Moderately hot.

The potatoes should now be soft with slightly crispy tops