Healthy Broccoli Knishes Passover Recipes

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FAT GRANDMA'S POTATO KNISHES



Fat Grandma's Potato Knishes image

Make and share this Fat Grandma's Potato Knishes recipe from Food.com.

Provided by chia2160

Categories     Potato

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 15

1 tablespoon olive oil
1 large onion, minced
2 garlic cloves, minced
1 tablespoon paprika
2 1/2 lbs potatoes, peeled and diced (3-4 idahos)
salt, to taste
pepper
3 tablespoons fresh parsley or 3 tablespoons fresh dill, etc
3 -4 tablespoons flour
1 egg
1 cup fresh breadcrumb
2 teaspoons paprika
1 teaspoon onion powder
1 teaspoon garlic powder
cooking spray

Steps:

  • Preheat oven to 350°F.
  • Heat oil in a skillet, add onions, and cook 5 minutes.
  • Add garlic and paprika and turn heat to low, cook 7 minutes more.
  • Meanwhile heat water, salt, potatoes in a large pot, bring to boiling, lower heat and simmer for 10-15 minutes.
  • Drain potatoes and return them to pot over medium heat until water is evaporated.
  • Remove from heat and cool slightly.
  • Mash potatoes, add onion mixture, herbs, egg, salt, pepper, and flour.
  • Use your hands to form 8 patties.
  • Combine crust ingredients, dredge each knish through the crumb mixture, shaking off excess.
  • Grease a baking sheet with cooking spray, spray tops and bottoms of knishes, bake 30-40 minutes, turning after 20 minutes.

SARAH'S KNISH



Sarah's Knish image

Traditional Jewish treat of little golden pastry domes filled with seasoned mashed potatoes and fried onions.

Provided by Sarah Dipity

Categories     Side Dish     Potato Side Dish Recipes

Time 3h

Yield 60

Number Of Ingredients 14

7 baking potatoes, peeled and cubed
¼ cup vegetable oil
2 onions, chopped
1 teaspoon ground black pepper
2 teaspoons salt
2 teaspoons white sugar
1 teaspoon minced garlic
2 eggs
½ cup vegetable oil
1 cup warm water
1 teaspoon salt
4 cups all-purpose flour
2 egg yolks
2 tablespoons milk

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Combine potatoes and onions in a large bowl; season with 2 teaspoons of salt, pepper, sugar, and garlic. Mash until smooth; set aside.
  • Preheat an oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
  • Beat eggs, 1/2 cup of vegetable oil, warm water, and 1 teaspoon of salt. Gradually stir in flour. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into thirds and roll each piece out to about 9x13-inches. Slice the rolled dough in half lengthwise, then spread the potato mixture down the center of each strip. Roll each strip around the filling and gently press to seal. Repeat with the remaining dough and filling to end with six logs.
  • Cut each log into 1-inch slices and place cut side down on the prepared baking sheet. Gently press the edges of the dough toward the center of the potato mixture to form a bun. Beat egg yolks and milk together in a small bowl. Brush each knish with the the egg yolk mixture.
  • Bake in the preheated oven until golden brown, 35 to 45 minutes.

Nutrition Facts : Calories 80.3 calories, Carbohydrate 11.3 g, Cholesterol 13.1 mg, Fat 3.2 g, Fiber 0.8 g, Protein 1.7 g, SaturatedFat 0.5 g, Sodium 121 mg, Sugar 0.6 g

BROCCOLI KUGEL- KOSHER FOR PASSOVER, PARVE



Broccoli Kugel- Kosher for Passover, Parve image

Make and share this Broccoli Kugel- Kosher for Passover, Parve recipe from Food.com.

Provided by Abba Gimel

Categories     Vegetable

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 6

20 ounces fresh broccoli, cut into florets
3 eggs
1/2 cup mayonnaise
1/2 cup soymilk or 1/2 cup non-dairy coffee creamer
1 tablespoon onion soup mix
2 tablespoons white flour (use matzo meal or potato flour instead to make this kosher for Passover)

Steps:

  • Preheat oven to 350°F.
  • Spray a 7 x 11 1/2 inch baking pan with non-stick spray.
  • Lay blanched and drained broccoli in the baking pan. Set aside.
  • In a bowl, beat eggs, soup mix, mayonnaise and milk together.
  • Add flour and beat well.
  • Pour egg mixture over the broccoli.
  • Bake the souffle at 350°F for 40-50 minutes, until top is golden.

Nutrition Facts : Calories 158.6, Fat 9.6, SaturatedFat 1.8, Cholesterol 98.1, Sodium 312.1, Carbohydrate 13.5, Fiber 2.4, Sugar 3.1, Protein 5.9

ROAST TERIYAKI BROCCOLI



Roast Teriyaki Broccoli image

A tasty, nutritious and easy to prepare side dish, adapted from Sandy Frazer's 'Living Lite family recipes: delicious, healthy meals in 15 minutes'.

Provided by bluemoon downunder

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

500 g broccoli, cut into florets
4 garlic cloves, chopped
1 tablespoon teriyaki sauce
fresh ground black pepper
olive oil flavored cooking spray

Steps:

  • Preheat the oven to the hottest temperature, and line a non-stick oven tray with baking paper.
  • Wash the broccoli, dry thoroughly with paper kitchen towelling, place it in a large mixing bowl, add the chopped garlic, season with pepper, sprinkle with teriyaki sauce and toss to coat thoroughly.
  • Place the broccoli in a single layer on the prepared oven tray, spray lightly with olive oil, turn it over and spray lightly again.
  • Bake for 6 minutes; turn broccoli and bake for a further 6 minutes, or until just tender.

Nutrition Facts : Calories 51, Fat 0.5, SaturatedFat 0.1, Sodium 214.2, Carbohydrate 10, Fiber 3.3, Sugar 2.8, Protein 4

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