KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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KOSHER PESACH RECIPES |
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PASSOVER OVEN-ROASTED SPICY POTATOES & GLAZED CARROTS |
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INGREDIENTS: |
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- 5 lb. red potatoes
- 1 tbs. of garlic powder, KP
- 1 tbs of onion powder, KP
- 1 tbs of dried parsley, KP
- 1 tbs of dried rosemary, KP
- 1 tbs of dried thyme, KP
- Extra virgin olive oil to coat the potatoes
- Salt
- Lots of freshly ground black pepper, KP
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Carrots: |
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- 4 tbs margarine, Parve, KP
- 1/2 cup water
- 28-oz bags of frozen carrots
- 1/2 cup honey
- Dash of curry powder
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INSTRUCTIONS: |
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- Preheat oven to 400 degrees F.
- Remove carrots from freezer and let them come to room temperature
- Cut potatoes in half and place them on a large baking sheet or
roasting pan.
- Add all of the spices to a small bowl and mixt to create a
seasoning mixture (keep the leftovers in a well-sealed container for a
later use)
- Coat the potatoes with olive oil then sprinkle with the sprice
mixture.
- Toss the potatoes so the olive oil and spices are distributed
evenly.
- Roast for about 20-25 minutes, until golden brown.
- While potatoes are roasting, place a large skillet over
medium-high heat.
- Add margarine to the skillet and let it melt.
- Add the water, thawed carrots, honey and curry powder to the
margarine and stir to coat the carrots in the margarine.
- When they're heated through, they are ready to serve.
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Yields: 4 servings. |
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Source: Rabbi
Alan Ira Silver |
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KOSHER DELIGHT MAGAZINE
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