This Passover — think outside the spud with “The No-Potato Passover” (Brio Books), a new cookbook by artist and personal chef Aviva Kanoff. “The No-Potato Passover” combines full-color travel photographs with recipes that run the gamut from Cabbage Soup with Matzoh Meatballs, to Tuscan Tuna Steak with Mint Yogurt Sauce, to Chocolate Chip Biscotti, with nary a potato in sight.
Most recipes include six ingredients or fewer, with many low-carb and gluten-free options.
Here is Kanoff’s simple recipe for Cajun Carrot Fries:
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 oven to 450. 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.
