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Passover Winter Root Vegetables Recipe

03/24/2020 03:02:11 PM

Mar24

Rabbi Jonathan Biatch

Jewish Quarantine Kitchen: Passover Edition

This recipe allows us to savor the flavors of the abundant winter root vegetables still available at the time of Passover. The earthy taste goes well with beef or poultry if you eat meat, or with Passover grain and legume dishes (quinoa; wild, brown, or white rice; lentils; garbanzos, etc.) if you eat vegetarian or vegan meals, and if you consume these grains and legumes at Passover.

Prep time – 30 minutes

Baking time – 40-45 minutes

Pre-heat oven to 400 when you are ready

Ingredient List:

  • 1 medium butternut squash, washed well
  • 2 medium sweet potatoes, washed well
  • 1 large baking potato, washed well
  • 2 large carrots, washed well
  • 1 parsnip, washed well
  • 1.5 lbs. brussels sprouts, washed well
  • 3 bulbs of garlic
  • 1 large red onion
  • 6 tbs. olive oil
  • 2 tsb. non-salt, non-MSG food seasoning (Mrs. Dash, Kirkland/Costco, etc.)
  • Freshly ground black pepper
  • 2 tbs. sea salt (if desired)
  • Parchment paper or cooking spray for the cooking pans

Preparation:

  • Cut squash and potatoes into approximately ¾ to 1 inch cubes
  • Slice carrots and parsnip into 1-inch sections
  • Halve the brussels sprouts
  • Remove the scape (stem end) of the garlic bulbs and separate into separate cloves. Remove any excess skin but leave the base skin attached
  • Cut red onion into sections, not slices. Perhaps you can get 16 sections from a large red onion
  • Place all vegetables into a large bowl and drizzle them with the olive oil, and mix them around. Then liberally sprinkle half of the food seasoning, mix together again, mix further, then add the salt, pepper, and remaining seasoning to taste as you continue to mix the vegetables together.
  • Pour the vegetables into parchment paper lined or cooking sprayed baking pans; this recipe requires two of them. Try to separate the vegetables so that there is a bit of space between them to allow the oven’s heat to permeate them as well as possible. Place the pans in the pre-heated oven and they should be ready in 40 minutes or so. Serve with main dishes or by themselves with a bit of light sour cream or low- or non-fat plain yogurt.

Tips:

  • I do not remove the skin from the potatoes, carrots, or parsnips. I believe that many of the vegetable’s nutrients are found in the skin, and I also like the truer taste of the vegetable.
  • Be sure to eat the garlic if you like it; it is not simply a seasoning here. By the end of baking, it will be soft and mushy, fun to eat, and have a very different and milder flavor.
  • Testing/Tasting is the most important (and fun!) part of this recipe. After 40 minutes of baking, determine whether the vegetables have reached their proper level of doneness for your taste.
  • If you have leftovers, they make a great snack or side dish again at another meal, hot or cold.
  • Enjoy.
  • Next time, try various alternatives: use fresh green beans, white onions, other kinds of root vegetables, etc. You can also use various cooking oils depending upon your taste and your experience in cooking with them.
April 24, 2024 16 Nisan 5784