CeleriacSwtPotatoRosti

THE KOSHER CELIAC’S PASSOVER COOKBOOK BY ANNE LUDER

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

Available on kindle

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Parve, Vegetarian, Yeast, & Can be Dairy Free
Enough for 6 as accompaniment or 4 as a meal

Neither of these vegetables has much starch and the rice flour and eggs just about bind it together so it is not a “real” rosti but it makes a nice low calorie accompaniment and can be baked in the oven to make it even more slimming. If you fancy try with parsnips instead of the sweet potato this is also very good

To make this a meal - why not fry and egg or grate some gruyere type cheese and serve on top with a salad or spinach!

300g (10oz) celeriac
400g (14oz) sweet potato
150g (5oz) rice flour
Juice of a large orange
2 large eggs
1 tbsp mustard seeds (or tsp of g/f mustard)
Seasoning
Oil (or an oil and butter mix) for frying

Grind the mustard seeds in a pestle and mortar.

Grate the celeriac and sweet potato into a large bowl, add the orange juice - to flavour and prevent discolouration.

Mix in the eggs and the mustard, the rice flour now follows and I like plenty of black pepper.

Fry this in a little oil in a heavy based pan on the hob as one large or 6 small rosti; once the mixture has set and is turning golden underneath flip and continue cooking

Or for oven cooked rostii - grease an oven proof flan dish (20cms or 9 inches) and pour the mix in flattening it and bake in a hot oven - good for dinner parties.

Celeriac & Sweet Potato Rosti for Coeliacs