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  PESACH, PASSOVER RECIPES   מתכונים כשרים לפסח    
 
 
  KOSHER PESACH RECIPES  
  PASSOVER OVEN-ROASTED SPICY POTATOES & GLAZED CARROTS  
     
  INGREDIENTS:  
 
  • 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
 
  Carrots:  
 
  • 4 tbs margarine, Parve, KP
  • 1/2 cup water
  • 28-oz bags of frozen carrots
  • 1/2 cup honey
  • Dash of curry powder
 
  INSTRUCTIONS:  
 
  1. Preheat oven to 400 degrees F.
  2. Remove carrots from freezer and let them come to room temperature
  3. Cut potatoes in half and place them on a large baking sheet or roasting pan.
  4. 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)
  5. Coat the potatoes with olive oil then sprinkle with the sprice mixture.
  6. Toss the potatoes so the olive oil and spices are distributed evenly.
  7. Roast for about 20-25 minutes, until golden brown.
  8. While potatoes are roasting, place a large skillet over medium-high heat.
  9. Add margarine to the skillet and let it melt.
  10. Add the water, thawed carrots, honey and curry powder to the margarine and stir to coat the carrots in the margarine.
  11. When they're heated through, they are ready to serve.
 
  Yields: 4 servings.  
  Source: Rabbi Alan Ira Silver  
 

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