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May 9, 2009 | by

Vegetable recipes to add color and flavor to your meal.

    Adi's Tzimmes

Although coin-shaped carrot tzimmes is a traditional dish for Rosh Hashanah, I must admit I’ve never been a great fan. Our friend Adi invented this carrot-free tzimmes for people just like me. It’s a different and refreshing take on the traditional version, and its sweetness and rich flavor makes it a welcome addition to any Rosh Hashanah menu. Adapted from The Essential Book of Jewish Festival Cooking by Phyllis Glazer with Miriyam Glazer



Serves 8

2 pounds sweet potatoes, peeled and cut in chunks
1 pound pumpkin or butternut squash, peeled, seeded and cut in chunks
1/2 cup dried cranberries
1/2 cup dried apricots, each cut in half
1/2 cup dates, each pitted and cut in half
1 cup fresh orange juice
1/2 cup honey or brown sugar
1 cinnamon stick
1/4 tablespoon Dry Sherry or Calvados or liqueur of your choice



Preheat oven to 350ºF (180ºC).

Cook sweet potatoes and pumpkin in lightly salted boiling water just to cover, just till tender. Drain and save the cooking liquid.

Transfer the sweet potatoes and pumpkin to a large greased casserole dish. Add dried fruit, orange juice and brown sugar. Mix well. Add cinnamon stick in the center, cover and place in the preheated oven. Bake covered for 1 hour.

Lower heat to 200ºF (100ºC) remove cover and continue to bake for 30 minutes. Remove cinnamon stick and add liqueur 15 minutes before the end of baking. If the tzimmes looks dry, add some of the reserved cooking liquid

    Braised Red Cabbage and Apples

From Jyl's kitchen.


1/4 cup olive oil
2 medium onions, thinly sliced
2 medium apples, peeled, cored and thinly sliced
1 medium red cabbage, shredded
1/2 teaspoon salt
1/2 cup red wine
1/2 cup red wine vinegar


Heat oil in a large pot over medium heat. Add onions and apples. Toss to coat with oil, and cook for 5 minutes. Add cabbage, salt, vinegar and wine, toss again. Reduce heat and simmer, covered, for 50-60 minutes, tossing occasionally. Serves 6.

    Leek Tart

2/3 cup margarine, softened
1/2 cup sugar
2 eggs
1-1/2 cups flour
1-1/2 teaspoons baking powder
1/2 cup nondairy creamer
2 tablespoons tofutti sour cream

6 large leeks
1/4 cup matzah meal
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper


Preheat oven to 375 degrees. Cream margarine and sugar. Add eggs, one at a time. Sift together flour and baking powder. Add to mixture alternating with creamer and sour cream. Divide batter in half and press into bottom and up sides of two 4x11-inch tart pans. Place cleaned white part of leeks in a deep saucepan with water to cover. Cover and boil until tender, about 45 minutes. Drain and set aside until cool. Squeeze out as much liquid as possible and mix with matzah meal, eggs, salt and pepper. Pour into tart shells. Sprinkle tops of mixture with salt, pepper, 1 tablespoon of matzah meal and 1 tablespoon of olive oil. Bake for 25-30 minutes or until golden. ©Debby Segura .

    Potatoes at their Best

2 pounds medium-sized russet potatoes, sliced
1/2 teaspoon granulated garlic
1/2 teaspoon kosher salt
1/4 teaspoon cracked black pepper
1 teaspoon rosemary
2 tablespoons olive oil


Preheat oven to 350 degrees. Bake for 1/2 hour. Cover and bake for another hour. Serves 10-12.

    Pumpkin Turnovers

These bourekas are a real treat. If you want to cheat, you can use frozen puff pastry for the dough. Defrost before using.


1 can (16 ounces) cooked pumpkin
1 egg, beaten
1 tablespoon flour
1 teaspoon cinnamon
1/3 cup brown sugar

1 cup canola oil
2/3 cup water
1 teaspoon salt
4-1/2 cups flour
1 egg white combined with 1 tablespoon water


Preheat oven to 375 degrees. In a medium bowl, combine filling ingredients and set aside. In a large bowl, combine oil, water, salt and cinnamon. Add flour, 2 cups at a time, mixing well after each addition. Add final 1/2 cup flour only if necessary to prevent sticking. Form dough into balls about 2 inches in diameter. Roll each ball into a 4-inch circle. Place scant tablespoon of filling near center of each circle. Fold circle in half, sealing edges by pressing with fork. Combine egg white with water. Brush over tops of dough. Sprinkle with a cinnamon-sugar mixture if desired. Bake on ungreased cookie sheets for 20-25 minutes. Tip: If you have leftover dough, fill with apple pie filling or your own combination of fruit, sugar, cinnamon and flour.

    Roasted Vegetables

2 sweet potatoes, peeled and cut into chunks
2 turnips, peeled and cut into chunks
6 new potatoes, peeled and cut into chunks
2 rutabagas, peeled and cut into chunks
2 parsnips, peeled and cut into chunks
4 carrots, peeled and cut into chunks
2 beets, peeled and cut into chunks
1 red onion, sliced
4 tablespoons olive oil
2 tablespoons kosher salt
2 teaspoons cracked black pepper
1 tablespoon balsamic vinegar (optional)


Preheat oven to 425 degrees. Place all vegetables in a large roasting pan and toss with olive oil, salt and pepper. Roast for 1/2 hour. Stir and roast for another 1/2 hour. Toss with balsamic vinegar, if desired, and serve. Serves 10-12.

    Szechwan Green Beans

Brings a little crunch to your table.


1 pound fresh green beans, tips removed and cut in half
1 teaspoon freshly grated ginger
1 tablespoon soy sauce
2 teaspoons hot pepper oil
dash crush red pepper
1 tablespoon sugar
1 tablespoon rice vinegar
2 teaspoons roasted sesame oil
sesame seeds to garnish


Combine all ingredients and marinate over night. Briefly steam or lightly saute the beans. Sprinkle with sesame seeds and serve. Can be served warm or at room temperature. Serves 8.

    Mashed Potatoes with Cilantro and Roasted Peppers


6 roasted peppers - 2 green, 2 red, 2 yellow
4 lbs. russet potatoes (about 6 large), peeled, quartered
3 garlic cloves, peeled, bruised
1 cup warm parve cream
1/4 cup (1/2 stick) margarine, room temperature
1/4 cup chopped fine cilantro


Char peppers over gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand 10 minutes. Peel and seed chilies; chop coarsely.

Cook potatoes and garlic in large pot of boiling salted water until very tender; about 35 minutes. Drain. Transfer potatoes and garlic to bowl. Using electric mixer, beat until mixture is smooth. Gradually beat in cream. Add margarine and beat until melted. Stir in peppers and cilantro. Season with salt and pepper.

Makes 8 servings.

    Skillet Potatoes with Red Onion and Chives
      2 lbs. small red-skinned potatoes, unpeeled
5 tbsps. olive oil
1 cup coarsely chopped red onion
1/4 cup chopped fresh chives

Cook potatoes in large pot of boiling salted water until almost tender, about 15 minutes. Drain well. Cover and chill until cold, at least 3 hours or overnight. Cut potatoes into 1/2- to 3/4-inch pieces.

Heat oil in large skillet over medium-high heat. Add potatoes and red onion and saute until potatoes are brown and crisp, stirring occasionally, about 35 minutes. Season to taste with salt and pepper. Transfer potato mixture to serving dish. Sprinkle with chives.

Makes 6 servings.



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