It’s time to be thinking about what to prepare for Easter! If you’re like many, you’ll have many traditional Easter dishes. However, you may be thinking about something new and different to make. A few years ago, I shared two vegetable recipes that would be great for the Easter table and I’d like to repeat them this year.
The first recipe I have for you is for “Perfect Roasted Potatoes”. This is a recipe that I got from a Jewish cook and these are prepared in an interesting way: they are parboiled first then are coated in hot oil. This seals them so that they are crispy on the outside and soft on the inside. In the event you’re looking for recipes that are Parve (acceptable to Jewish dietary laws), this one would be. People have been known to ask what the secret is to making these potatoes so very good and that’s in the double cooking!
Another suggestion for the Easter dinner is “Honey-Glazed Carrots”, which also is a Parve recipe. The same cook who I got the potato recipe from had this recipe, too. They are easy to do and their color and taste compliment meat dishes. These are quite easy in that they begin with frozen baby carrots, so there’s no peeling or cutting. The cinnamon and raisins in these carrots gives them an interesting, yet inviting flavor.
If you’re trying to get out of the “vegetable rut” as we get prepared for Easter, see if these don’t help you do just that!
PERFECT ROASTED POTATOES
- 6 Medium Potatoes, peeled in cut into quarters
- 1/2 C. Vegetable Oil
- Approximately 1 Tbls. Coarse Sea Salt
Preheat oven to 400 degrees; place in the potatoes in a pot of with enough salted water to cover; bring to a boil and simmer for 5 minutes; drain the potatoes and place them in a single layer in a shallow baking dish; heat the oil in a saucepan and pour over the potatoes, making certain that all of the potatoes are coated in oil; sprinkle with salt; bake the potatoes for about 1-1/4 to 1-1/2 hours, turning regularly so that the potatoes brown on all sides. Serves 6.
- 2 Lbs. Frozen Baby Carrots
- 1 to 2 Ounces (2 to 4 Tbls.) Margarine (Pareve type, if necessary)
- 2 to 3 Tbls. Honey
- 2-3 Tbls. Brown Sugar
- 2-3 Tbls. Raisins
- 1 Tsp. Cinnamon
Steam frozen carrots for 10-15 minutes until cooked through, but not mushy; drain; melt the margarine in a skillet; add the cooked carrots, along with the honey, brown sugar, raisins, and cinnamon; cook for approximately 10 minutes; serve warm. Serves 6.