Rainbow Pommes Anna

Written by chanie on March 28th, 2013

The more I’ve been reading through Passover recipe books and surfing through recipes online, I realize just how strict my family’s customs are. On Pesach, we are truly down to the bare basics, using only vegetables that can be peeled and seasoning them simply with oil and salt. We don’t use herbs, spices or any processed ingredients like Kosher for Passover ketchup, brown sugar or sauces. My mom even makes simple syrup to use in place of sugar to sweeten dishes. Matza meal, of course, is out of the question, as we do no eat Gebroks (matza that has absorbed liquid).

Due to our stringent dietary restrictions on Pesach, we tend to make simpler, wholesome dishes that don’t require a lot of ingredients. Basics like mock chopped liver, chremslach, beet salad and orange chicken are staples in our home. When I thought about classic dishes I could reinvent for Passover, I took inspiration from┬áPommes Anna (also called Anna potatoes), a French dish of sliced, layered potatoes that are minimally seasoned with salt and pepper and brushed liberally with butter. Using traditional Passover ingredients of beets, sweet potatoes and russet potatoes creates a stunning rainbow effect and lends a touch of sweetness to the potato cake.

1 year ago: sweet pepper burgers
2 years ago: quick & easy shakshuka

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13 Comments so far ↓

  1. Miri says:

    So excited to try this! i was looking for another side for shabbos- looks so pretty! I thought we were pretty strict too…until I met menachem. we dont use oil- or shmaltz (cuz i cant stand it) and Ive began such healthy cooking habits! nearly everything works in water. Thanks chanie!

  2. Hindy says:

    Love the colors on this. Also wonderful that you make the best of the limited ingredients you have!

  3. I love the look of this, and the back to basics approach to pesach. I love the challenge.

  4. So colorful and I’m sure so tasty!

  5. Prag says:

    oh wow that really doesn’t leave much choice for food variety.

    Nevertheless the dish in this post appeals to me.

  6. i never heard of not using spices! i thought my family was strict, but i guess not.

  7. Wow I can’t even imagine not being able to use herbs or spices, but this looks delicious!

  8. You and I keep similar Pesach minhagim (salt, pepper, cinnamon, sugar, vanilla sugar, cocoa and oil are the only spices I use and all fruits and vegs have to be ones that are traditionally peeled. Also no gebrokts) I may be adding this to my collection of Pesach recipes – its looks fantastic

  9. Ronnie Fein says:

    Sometimes the challenge of prohibitions makes people even more creative. It’s more difficult, but can be so rewarding to work within stringent rules. Seems as if you have made some delicious foods despite all the prohibitions. This is beautiful too.

  10. So smart and a great way to use lots of veggies.

  11. Lealey says:

    Do you think this would be ok reheated for the second Seder?

  12. Wow! What a colorful and healthy recipe. So excited to try this! Thanks for sharing

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