Rosh Hashana

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GB

Chief Eating Officer
Joined
Jul 14, 2004
Messages
25,510
Location
USA,Massachusetts
I posted this under the general questions and chat board and then realized I should have put it here instead...

I need to make a vegetable dish for Rosh Hashana on Wed. I have had so much going on this week that I have not had time to figure out what I am bringing. What are your tried and true dishes that you like to bring? I need to make this for about 25 people, so as inexpensive as possible would be great. Any suggestions are greatly appreciated. Thanks :)
 

wasabi woman

Senior Cook
Joined
Aug 31, 2004
Messages
255
how about...

Crisped Parsnips
From Food and Drink Magazine.
8 servings


1 lb parsnip, peeled
1/2 cup milk (or soy milk)
1/2 cup flour (for dredging)
salt & freshly ground black pepper
1 teaspoon curry powder
1/4 cup olive oil

Peel parsnips and cut into pieces that are 1/2 in. thick and 4 in. long.
Steam or boil for 5-8 mins. or until crisp tender. Cool.
Toss in milk to coat and drain.
Season flour with salt, pepper, and curry powder and roll parsnips in it, tapping off excess flour.
Heat oil over medium-high heat.
Working in batches, add pasnips and saute, turning frequently, until brown and crispy.

*can reheat on a cookie sheet for 10 minutes at 350 degrees if necessary.

Good Luck!
 

marmalady

Executive Chef
Joined
Sep 3, 2004
Messages
2,642
Location
USA,SouthCarolina
Not 'traditional' but yummy!

WINTER SQUASH WITH CITRUS HERB SAUCE

makes 6 servings

1T lemon zest
1T orange zest
½ cup water
¼ cup lemon juice
¼ cup orange juice
1 ½ T sugar
¼ tsp. tarragon
1T butter
¼ tsp. white pepper
3 dumpling or acorn squash

Preheat oven to 350. Combine zests, juices, water, sugar, tarragon in saucepan; bring to boil; reduce heat, simmer til reduced to ½ cup, about 10 minutes. Remove from heat; stir in butter and pepper; keep warm.
Cut squash lengthwise into quarters, discarding seeds and pulp. Place squash cut side down, on a foil lined baking sheet; bake for 30 minutes or til tender; cool slightly; scrape inside of squash with tines of fork. Drizzle sauce over squash. Garnish with fresh tarragon.
 

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