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.
ingredients
Rosti
Quinoa Chard Saute
directions
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.
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.
For the sauté, first rinse the quinoa well and then boil it in salted water for 15 minutes until tender. Drain and set aside.
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.
To serve, place a warm rosti onto a plate and top with the Swiss chard sauté. Finish with a little lime juice and serve.