Asparagus & Potato Timbales
Butter Beans with Pepper & Parsley
Cauliflower / Broccoli with a Quinoa
Cauliflower Cakes (Latkes)
Celeriac & Sweet Potato Rosti
Spicy Corn Fries
Mashed Aubergine (Eggplant) Fritter
Mushroom with Blue Cheese Sauce for Baked Potato
Latkes 2 - Deep Fried
Potatoes in Stock
Red Cabbage with Mango
Spicy Tomato Sauce
(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
Parve (can be Meat if you use Chicken or Beef Stock)
Vegetarian, Yeast, Fat & Dairy Free
Sufficient for 6
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