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Ingredientes
- 1/4 c. extra-virgin extra virgin olive oil
- 3 x onions finely minced
- 3 x garlic cloves chopped
- 4 x celery stalks finely diced
- 6 x carrots peeled, grated
- 1 x parsnip grated
- 2 x zucchini unpeeled, grated
- 1/2 c. raisins plumped in
- 1 c. Concord grape wine
- 1/2 c. chopped parsley
- 2 Tbsp. matzo meal - (to 3)
- 2 Tbsp. matzo cake meal - (to 3)
- 2 Tbsp. uncooked Passover cereal - (to 3) (optional)
- 1/4 c. dry red wine
- Salt to taste
- Freshly-grnd black pepper to taste
Direcciones
- In a large, heavy skillet, heat the oil over medium heat and cook the onions and garlic till soft, about 3 min. Add in the celery, carrots, parsnip and zucchini, and toss well. Cook over medium-low heat for 5 min till the vegetables begin to soften.
- Drain the raisins and add in them to the vegetables with the parsley. Stir in 1 Tbsp. each of the matzo meal, matzo cake meal and Passover cereal (if using). Add in the red wine and mix well.
- Stir in the remaining dry ingredients, a little at a time, till the stuffing is moist and soft but hard in texture. Season with salt and pepper. Cold.
- Variation: The Vegetable Stuffing may be baked in a well-oiled (10-inch) casserole, baked at 350 degrees till lightly browned, about 45 min, and served as a side dish.
- This recipe yields about 12 c..
- Comments: I adapted my mother's vegetable stuffing for Passover by substituting matzo meal, cake meal and Passover cereal. It has become a family heirloom which is treasured for its delicious self, besides the happy memories it evokes of family celebrations. While my mother's recipe dates back to a time before food processors, I chop the onions, garlic and celery in the food processor fitted with the knife blade. Then I change to the grater blade and grate the carrots, parsnip and zucchini, and what took her hrs to make takes me about 10 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 107g | |
| Recipe makes 12 servings | |
| Calories 74 | |
| Calories from Fat 41 | 55% |
| Total Fat 4.69g | 6% |
| Saturated Fat 0.66g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 34mg | 1% |
| Potassium 257mg | 7% |
| Total Carbs 6.8g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.15g | 2% |
| Protein 1.1g | 2% |
