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Jewish Journal

RECIPE: Passover Baked Vegetable Stuffing

by Judy Zeidler

March 25, 2009 | 7:48 pm

Passover Baked Vegetable Stuffing
(Click here for the full article)

1/4 cup olive oil

3 onions, finely chopped

3 garlic cloves, minced

4 ribs celery, finely chopped

1 bunch carrots, peeled and grated

1 parsnip, peeled and grated

2 large zucchini, unpeeled and grated

1/2 cup minced parsley

1/2 cup plumped raisins, dried cranberries or apricots (in sweet wine)

2 tablespoons matzah meal

2 tablespoons matzah cake meal

2 tablespoons Passover potato starch

1/4 to 2 cups Passover red wine

Salt and freshly ground black pepper

Preheat the oven to 350 F. In a large, heavy skillet heat the oil and sauté onions and garlic until transparent. Add celery, carrots, parsnip, zucchini and toss and sauté for five minutes until vegetables soften. Add parsley, raisins and mix thoroughly. Simmer five minutes.

Blend in matzah meal, matzah cake meal, Passover potato starch, add wine and mix well. Add additional dry ingredients, a tablespoon at a time, until stuffing is a soft texture and not dry. Add salt and pepper to taste.

Brush a baking dish with oil and spoon in stuffing. Cover with aluminum foil and bake for 30 minutes.

Makes 12 servings.

 

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