It’s wonderful to open a brand-spankin’ new cookbook and be greeted by an explosion of color! The “No-Potato Passover Cookbook” by Aviva Kanoff takes the “no potato” concept to a whole new level. Not only are there no potatoes in this book, but there isn’t even potato color! It makes the “No-Potato Passover Cookbook” inviting and appealing! Each recipe is accompanied with a gorgeous full color photo. Some of the recipes even have beautiful regional photos associated with them. Aviva is a visual artist – “I am drawn to vibrant colors, so you will find many colorful recipes in this book….Generally, the more naturally colorful the food, the more nutrients and vitamins it contains.” With this book Aviva wants to “change the way we think about Passover food, and to put an end to the cooking rut”. This book is packed with colorful salads, soups, sides and more. I especially loved the recipes for Mushroom Spinach Quinoa (we lovemushrooms!), Rosemary Butternut Squash, Strawberry Glazed Chicken, Lavender Mint Roasted Chicken, Country Rustic Apple Pie, and Blueberry Crumble, just to name a few.
|Watch out…these are yummy with
an added kick!! Make sure you have
enough – they go fast!!!
I decided to try the Cajun Carrot Fries for this review, and bought a 5 pound bag of large carrots (these fries looked really good)! The recipe was simple and it gave me an opportunity to use my cool Jumbo Potato Cutter tool, which I only get to use when making fries. After peeling all five pounds of carrots (which turned out to only double the recipe) and trimming the edges, I cut the carrots into thirds (or halves if they were smaller) and used my cutter tool to make perfectly shaped Carrot Fries. I followed the directions and into the oven the Cajun Carrot Fries went. SO exciting! After the allotted time, I pulled the fries out, but they still weren’t crispy so I put them in for a while longer. In the end, they ended up a little crispy, but never ended up “French-fry crispy”, which was fine – they were still awesomely delicious and super spicy!! I suppose if I really wanted them to be super crispy I could have actually fried them, but then I wouldn’t have been able to eat (nearly all of) them guilt free.
|The Jumbo Potato Cutter|
It occurred to me that you could really make this recipe with other vegetables with a similar result – parsnips, turnips, or sweet potatoes for example. I’m looking forward to trying out some of the other No-Potato Passover Cookbook recipes for Pesach…now I just have to get the kitchen and house ready!
For more information about The No-Potato Cookbook go to http://nopotatopassover.com/.
- 8–10 large carrots, peeled and cut into thin slices, like “fries”
- 1 tablespoon olive oil
- 1/4 teaspoon cayenne pepper
- Salt and black pepper to taste
- Preheat your oven to 450° F.
- Grease and/or line a large cookie sheet
- Toss the sliced carrots with olive oil, cayenne pepper, salt and black pepper.
- Arrange the fries in a single layer on your baking sheet and bake for 15 minutes, then flip the fries over and bake for another 10-15 minutes, until crisp.
- Serve warm.