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Celery Root & Jicama Rosti with Quinoa Swiss Chard Saute

  • prep time 15 min
  • total time 40 min
  • serves 4
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Celery Root & Jicama Rosti with Quinoa Swiss Chard Saute

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.

Anna Olson Courtesy of:
Anna Olson

Brunch, Vegan, Rice/Grain, Healthy, Vegetables, Low-Fat, Lunch, Vegetarian, Main


Directions for: Celery Root & Jicama Rosti with Quinoa Swiss Chard Saute

Ingredients

Rosti

1 cup all-purpose flour

1 cup club soda or beer

2 ½ 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 Saute

½ cup quinoa

1 Tbsp olive oil

½ 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

Rosti

1. 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 sauté 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 Saute

1. For the sauté, first rinse the quinoa well and then boil it in salted water for 15 minutes until tender. Drain and set aside.

2. Heat a sauté 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 sauté one minute more. Add ½ cup of water and simmer until almost all of the liquid has evaporated. Add the Swiss chard leaves and the cooked quinoa and sauté 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 sauté. Finish with a little lime juice and serve.

See more: Brunch, Vegan, Rice/Grain, Healthy, Vegetables, Low-Fat, Lunch, Vegetarian, Main