ezRecipe-Zee: Cooking Recipe: How to make Mollys Passover Vegetable Stuffing

Mollys Passover Vegetable Stuffing

	COMMENTS
	SEND TO A FRIEND
	REPORT A RECIPE
	PRINTABLE VIEW

Date Added:	May 7, 2008
Calories:
Serves:	24
Prep. Time:	0:00
Category:	Ethnic, Other, Salads / Dressings, Vegetables, Copy Cat / Restaurant

Ingredients:

1/4   cup           extra-virgin olive oil
3                   onions
3                   garlic cloves
4                   celery stalks
6                   carrots
1                   parsnip
2                   zucchini
1/2   cup           raisins
1     cup           Concord grape wine
1/2   cup           minced parsley
2     tablespoons   matzo meal - (to 3)
2     tablespoons   matzo cake meal - (to 3)
2     tablespoons   uncooked Passover cereal - (to 3)
1/4   cup           dry red wine
                    Salt
                    Freshly-ground black pepper

Directions: one line for each direction. When saved the lines will be numbered.

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.
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 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.

Notes:
Recipe from the author's mother, Molly Tannes

Nutrition Facts not Available

Rating: ()

Added On: May 7, 2008

* The Los Angeles Times, 04-04-2001