RFCJ RECIPE ARCHIVE
Posted by : Terri Side: Farfel & Vegetables - meat, pareve
Finally our local newspaper(Winnipeg Free Press) did an article on Passover and this recipe sounds wonderful. Terri ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Farfel and vegetables 3 cups farfel 3 eggs 1/2 teaspoon salt about 2 cups chicken soup or water 2 tablespoons oil 1 cup chopped onion 1/2 cup chopped celery 1/2 medium cabbage, chopped 1 cup chopped green pepper 1 cup chopped red pepper 1 cup sliced mushrooms 2 carrots, grated 1/2 cup diced almonds salt and pepper to taste Mix together eggs and salt. Add farfel and stir. Place on lightly greased cookie sheet and dry in 300 degree oven for 20 minutes. Remove from oven and break into small pieces. Place in a roaster and cover with about 2 cups chicken soup or water (just enough to cover the farfel). Place into 350 degree oven and bake for 15 to 20 minutes to let the moisture absorb and puff up the farfel mixture. While the farfel is baking, saute the vegetables for about 10 minutes, or until they are cooked through. Carefully brown almonds in 350 degree oven for 5 - 8 minutes until light brown in color. Mix farfel, vegetables and almonds together and season to taste with salt and pepper. Reheat about 30 minutes at 350. Add water if mixture seems dry. Source: Gina Teskey of Produce Plus (a local kosher-style caterer, deli and produce store)
