This week our chefs will be celebrating Passover with a traditional Jewish dish. Passover is one of the most widely-celebrated Jewish holidays. It is seven days long and usually ends with a Seder dinner which includes lamb, eggs and matzo! Matzo, which can also be spelled Matza or Matzah, is unleavened bread made from spelt, wheat, barley or rye flour. It is consumed in its un-risen form to honor the Jewish people who didn’t have time to let their bread rise before they fled Egypt. Today, we usually see matzo in large flat “crackers” or in matzo ball soup. Enjoy!

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Matzo Ball Soup

Ingredients

  • 4 eggs
  • 1 C matzo meal
  • 4 T olive oil
  • 4 T water
  • 1 tsp salt
  • 2 qt vegetable stock

Directions

Beat eggs and mix with matzo meal, olive oil, water, and salt. Add more matzo meal in small increments if necessary to firm dough.

Roll into 1-inch matzo balls using damp hands.

Bring vegetable stock to a boil. Drop in matzo balls. Lower heat slightly to simmer. Cover and cook 25 minutes.

Roasted Roots

Ingredients

  • 3 carrots
  • 3 parsnips
  • 4 T olive oil
  • 1 sprig fresh dill
  • 1⁄2 lemon

Directions

Preheat oven to 400 degrees. Cut carrots and parsnips into matchsticks. Tear dill from stems and squeeze lemon juice. Toss with oil and roots. Roast for 20-25 minutes.

Enjoy your matzo ball soup and roasted taproot veggies together!