cholent and knaidel (bean & barley casserole with dumplings)

1 Servings
1 large Onion finely choped
  Veg oil for frying
1½  Lima beans boiled
1 cup Barley rinsed and boiled
Carrot grated/shredded
Tomatoes chipped
2 tablespoons Fresh parsley chipped
1 tablespoon Soy sauce
1 tablespoon Tomato paste
2 tablespoons Whole wheat flour
1 teaspoon Paprika
1 teaspoon Each sea salt; freshly ground black pepper,garlic salt
2 larges Potatoes peeled and thickly sliced
  Hot vegetable stock to cover

from Rose Friedman Jewish Veg. Cooking I usually put all this in the crock pot and let it all cook and low overnight or until done.

Posted to JEWISH-FOOD digest Volume 98 #010 by herb1@... (herb bleeck) on Jan 06, 1998

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