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Category: Sides

Molly's Passover vegetable stuffing

Saturday night, the first night of Passover this year, will mark our 100th family Seder. When we were married just one year, my husband Marvin and I decided to observe the first two Seder nights of Passover in our own ... Read more

Active work time: 20 minutes | Total preparation time: 35 minutes | Serves 12
Note: 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.
  • 1/4 cup extra-virgin olive oil
  • 3 onions, finely chopped
  • 3 cloves garlic, minced
  • 4 stalks celery, finely diced
  • 6 carrots, peeled and grated
  • 1 parsnip, grated
  • 2 zucchini, unpeeled and grated
  • 1/2 cup raisins, plumped in 1 cup Concord grape wine
  • 1/2 cup minced parsley
  • 2 to 3 tablespoons matzo meal
  • 2 to 3 tablespoons matzo cake meal
  • 2 to 3 tablespoons Passover cereal, uncooked, optional
  • 1/4 cup dry red wine
  • Salt
  • Freshly ground pepper to taste

Step 1In a large, heavy skillet, heat the oil over medium heat and cook the onions and garlic until soft, about 3 minutes.

Step 2Add 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.

Step 3Stir 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.

Variations

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.

Each serving:
70 calories; 646 mg sodium; 192 mg cholesterol; 5 grams fat; 1 gram saturated fat; 1 gram carbohydrates; 6 grams protein; 0 fiber.
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