Ingredients: |
Ingredients: 3 big carrots, peeled
4 stalks celery
1 med onion
1 tsp paprika
1 – 2 tsp salt *** I like 2 tsp salt
Pepper, just a dash
Dried sage, a pinch
3/4 cup oil
paprika *** you sprinkle this on later … see method #10
1 1/2 cups flour or bread crumbs ***for Passover use matzo meal, I tried it and it works just as well
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Directions: |
Directions:The recipe says the carrots should be grated, the celery & onion to be finely chopped. I used my food processor to mince the carrots, celery & onion together , but be careful not to overprocess. Mrs Sharpiro grates the carrots by hand, finely chops the celery & grates 1/2 the onion & finely chops the other half
Put the prepared vegetables into a bowl & add the spices
Add the oil, mix well
Add the flour & combine throughly
Get 3 pieces of aluminim foil out & spray each piece with non-stick cooking spray
Divide the kishke mixture into 3 portions
Place one portion of mixture onto each piece of foil. Using the foil to help you… form the mixture into a log about 1/2 or 1 inch wide.
Place the ‘logs’ into a big enough baking pan with high sides…like a pyrex or a big alluminam roaster pan. Do not have the logs touch each other. Place 1/2 cup of water in the bottom of the baking pan. This keeps the bottom from getting too hard while the rest of the kishke is soft.
Bake for 50 minutes ***The water will evaporate, this is ok, it was just to give the kishke a start
After 50 minutes, open up the foil, sprinkle some paprika on the top of each roll & continue cooking for another 10 minutes to allow the tops to brown & dry up a bit
Eat with anything!! Alone as I did with the leftovers…with meat…with chicken…with turkey… |
This recipe for Vegetarian Kischka is from