The earthiness of celery root and the crunch of jicama pair well in this version of a panfried pancake. The batter that binds the vegetables (which is needed to hold it together, since there is no starch, unlike a potato rosti) can also be used as a vegan tempura batter for coating and frying vegetables.
Directions for: Celery Root & Jicama Rosti with Quinoa Swiss Chard Saute
Ingredients
Rosti1 cup all-purpose flour
1 cup club soda or beer
2 oz silken tofu
salt and pepper
2 cup finely shredded or julienne celery root
2 cup finely shredded or julienne jicama
oil or release spray, for cooking
Quinoa Chard Sautecup quinoa
1 Tbsp olive oil
medium onion, diced
2 clove garlic, minced
1 bunch Swiss chard, stems cut and diced, separate from the leaves
1 pint (2 cups) grape tomatoes, cut in half
salt and pepper
lime juice, to taste
Directions
Rosti1. For the rosti, puree the flour, club soda (or beer), and silken tofu in a food processor or using an immersion blender until smooth. Season lightly and set aside for 10 minutes.
2. Add the celery root and jicama to the batter and stir well to coat. Heat a saut pan over medium high heat and grease lightly. Spoon a quarter of the rosti mix into the pan and spread evenly into a circle about 8-inches across. Cook for about 3 minutes per side, until a golden brown. Remove and repeat with the remaining batter, keeping the cooked rosti warm. Alternatively, the rosti can be made up to a few hours ahead and re-warmed to serve.
Quinoa Chard Saute1. For the saut, first rinse the quinoa well and then boil it in salted water for 15 minutes until tender. Drain and set aside.
2. Heat a saut pan over medium heat and add the oil and onion, cooking until the onion is tender, about 5 minutes. Add the garlic and the stems of the Swiss chard and saut one minute more. Add cup of water and simmer until almost all of the liquid has evaporated. Add the Swiss chard leaves and the cooked quinoa and saut until the leaves have wilted. Stir in the grape tomatoes to warm them and season to taste.
3. To serve, place a warm rosti onto a plate and top with the Swiss chard saut. Finish with a little lime juice and serve.
See more: Vegetables, Vegan, Vegetarian, Low-Fat, Rice/Grain, Main, Lunch, Healthy, Brunch