Kasha cholent
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Dried beans |
| 2 | tablespoons | Oil |
| ½ | Recipe turkey meatballs | |
| 1 | Onion, chopped | |
| ½ | cup | Kasha |
| ½ | Clove garlic, crushed | |
| ½ | Grated root--parsnip, turnip, celery root | |
| Salt & pepper | ||
| Water to cover | ||
Directions
~ The Israeli Cookbook, Molly Lyons Bar-David Soak beans, set aside. Lightly fry the onions, remove from pan. Fry kasha for a moment or two. Mix with the onions, seasonings and grated root. In a heavy pot put the drained beans. Place meat on the beans and surround with kasha-vegetable mixture. Put a kishke in the pan if desired. Cover with water and bring to a boil. Put on low heat or in a low oven. Add water if necessary before Shabbos. Simmer overnight. This makes enough for 2-4 people, depending on what else you serve. Increase as needed.
Posted to JEWISH-FOOD digest V96 #101 From: Habage@...
Date: Thu, 12 Dec 1996 23:21:08 -0500