Molly's Passover Vegetable Stuffing Recipe - Cooking Index
Molly's Passover Vegetable Stuffing Recipe - Cooking Index
I adapted my mother's vegetable stuffing for Passover by substituting matzo meal, cake meal and Passover cereal. It has become a family heirloom that 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 hours to make takes me about 10 minutes.
Cuisine: Jewish| 1/4 cup | 59ml | Extra-virgin olive oil |
| 3 | Onions - finely chopped | |
| 3 | Garlic cloves - minced | |
| 4 | Celery stalks - finely diced | |
| 6 | Carrots - peeled, grated | |
| 1 | Parsnip - grated | |
| 2 | Zucchini - unpeeled, grated | |
| 1/2 cup | 80g / 2.8oz | Raisins - plumped in |
| 1 cup | 237ml | Concord grape wine |
| 1/2 cup | 46g / 1.6oz | Minced parsley |
| 2 tablespoons | 30ml | Matzo meal - (to 3) |
| 2 tablespoons | 30ml | Matzo cake meal - (to 3) |
| 2 tablespoons | 30ml | Uncooked Passover cereal - (to 3) - (optional) |
| 1/4 cup | 59ml | Dry red wine |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
In a large, heavy skillet, heat the oil over medium heat and cook the onions and garlic until soft, about 3 minutes. Add the celery, carrots, parsnip and zucchini, and toss well. Cook over medium-low heat for 5 minutes until the vegetables begin to soften.
Drain the raisins and add them to the vegetables with the parsley. Stir in 1 tablespoon each of the matzo meal, matzo cake meal and Passover cereal (if using). Add the red wine and mix well.
Stir in the remaining dry ingredients, a little at a time, until the stuffing is moist and soft but firm in texture. Season with salt and pepper. Cool.
Variation: The Vegetable Stuffing may be baked in a well-oiled (10-inch) casserole, baked at 350 degrees until lightly browned, about 45 minutes, and served as a side dish.
This recipe yields about 12 cups.
Each 1/2 cup: 128 calories; 2 mg sodium; 0 cholesterol; 6 grams fat; 1 gram saturated fat; 19 grams carbohydrates; 2 grams protein; 2.94 grams fiber.
Source:
The Los Angeles Times, 04-04-2001
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