PESACH ROOT VEGGIE CASSEROLE

Passover Root Vegetable Casserole

by Alison Ladman –

Start to finish: 1 1/2 hours (30 minutes active)
Servings: 12

4 tablespoons olive oil, divided
2 red onions, sliced
2 cloves garlic, chopped
2 sweet potatoes, peeled and cubed
1 pound carrots cut into 1-inch pieces
1 pound beets, peeled and cut into wedges
1 pound celeriac, peeled and cubed
1 cup unsweetened applesauce (KP of course)
Zest of 1 lemon
Zest of 1 orange
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh savory
1 tablespoon chopped fresh tarragon
Salt and ground black pepper
5 matzos, crushed
1/2 teaspoon ground coriander

Heat the oven to 375 F. Coat a large casserole dish with cooking spray.

In a large skillet over medium-high, heat 1 tablespoon of the olive oil. Add the onions and garlic and saute until soft and starting to brown, about 10 minutes.

In a large bowl, combine the onions and garlic with the sweet potatoes, carrots, beets, celeriac, applesauce, lemon zest, orange zest, thyme, savory and tarragon. Season with salt and pepper, then toss to coat. Spoon into the prepared casserole dish.

In a small bowl, combine the crushed matzos with the remaining 3 tablespoons of olive oil and the coriander. Season with salt and black pepper. Sprinkle over the vegetable mixture. Bake for 1 hour, or until the vegetables are tender when pierced with a fork.

Nutrition information per serving (values are rounded to the nearest whole number): 170 calories; 40 calories from fat (25 percent of total calories); 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 29 g carbohydrate; 4 g protein; 4 g fiber; 270 mg sodium.