No potato side dish

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No potato side dish

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Emily2846

Wed, Apr 27 2016, 6:33 pm

I need ideas please for Pesach side dishes without potatoes. TIA.

November

Wed, Apr 27 2016, 6:39 pm

Israeli salad
Matzah stuffing
Grated carrot salad
Roasted cabbage
Cole slaw
Roasted beets
Zucchini kugel

ra_mom

Wed, Apr 27 2016, 6:51 pm

Cauliflower rice
Parsnip puree
Roasted butternut squash cubes or fries
Zucchini spaghetti salad
Spaghetti squash kugel
Butternut squash mock potato salad
Tri color vegetable fries
Quinoa salad

Last edited by ra_mom on Wed, Apr 27 2016, 6:51 pm; edited 1 time in total

pumpernickle

Wed, Apr 27 2016, 6:51 pm

Spahetti squash
Spiralized zucchini

Ema of 5

Wed, Apr 27 2016, 6:59 pm

Salad
Roasted vegetables
Kugel
Squash
Eggplant

Tiredmom7

Wed, Apr 27 2016, 9:19 pm

Tonight I made shredded kohlrabi with shredded carrots and onions sautéed with olive oil and a bit of sauce. Everyone loved it. I also made zucchini specialized using the ribbon blade on the spiralizer with sautéed onions and tomatoes also delish!

joy613

Wed, Apr 27 2016, 9:27 pm

ra_mom wrote:

Cauliflower rice
Parsnip puree
Roasted butternut squash cubes or fries
Zucchini spaghetti salad
Spaghetti squash kugel
Butternut squash mock potato salad
Tri color vegetable fries
Quinoa salad

All sound delish!
Would you be able to post the recipe for parsnip puree? Also butternut squash mock potato salad?

Thanks!

EmpireState

Wed, Apr 27 2016, 9:44 pm

Put a few spoons of olive oil in pan. Add eggplants and leeks in tomato sauce and spices (I used salt, pepper, thyme and oregano) and sauté for till soft. Bake in casserole dish for 25 minutes. Made this twice this week. Really yummy and easy
Roasted mushrooms
Roasted carrots and parsnips- cut into matchstick pieces and roast in olive oil, a little brown sugar and salt/ pepper

ra_mom

Wed, Apr 27 2016, 9:48 pm

Hashem loves me wrote:

All sound delish!
Would you be able to post the recipe for parsnip puree? Also butternut squash mock potato salad?

Thanks!

For parsnip puree, peel and cube parsnip, cook in salted water until tender.
Drain and puree in food processor along with sautéed onion/garlic mixture and chicken stock or almond milk to thin. Season generously with salt and pepper to taste.

For butternut squash mock potato salad, cube squash and roast on cookie sheet in oven preheated to 400 for 15-20 until just tender, not too soft or will turn mushy in salad, and not browned. Use instead of potato in your regular potato salad recipe. Can add diced pickle, celery, red onion. In you mayo dressing, can add some white horseradish for a bit of tang. Toss gently.

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