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Receta Molly's Passover Vegetable Stuffing
by Global Cookbook

Molly's Passover Vegetable Stuffing
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  Raciónes: 12

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. This recipe yields about 12 c..
  6. 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.