Cholent for Passover (Gluten Free)Add To My Recipes
1 Spanish onion, diced
4 cloves garlic, chopped or 4 cubes frozen garlic
1 parsnip, diced
2 celery stalks, diced
1 carrot, diced
1 beef tomato, diced
1 sweet potato, cubed
3 yellow-skinned potatoes, cubed
4 Gefen Potatoes, cubed
2 tablespoons Gefen Table Salt
1 tablespoon black pepper
1 tablespoon paprika
1 cup dry red wine
2 cups water
1 package flanken
1 package cholent meat
2 marrow bones
Sauté the onions with a medium/high flame in a large pot for approximately 10 minutes.
Add chopped garlic.
Dice the carrot, parsnip, celery, and tomato into small pieces and add to pot with the onions and garlic.
Cube sweet potato and three yellow-skinned potatoes and add to rest of vegetables.
Large cube the rest of the potatoes and add to pot. Sauté all vegetables for approximately 10 minutes; add spices and keep on mixing.
Add one cup of dry red wine.
Add two cups water and add your meat.
Lower the flame and let it cook overnight. You can always transfer in to crock pot and cook on medium overnight.
Note: This recipe provided with permission from kosher.com
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