Recipe details

Denise says:

Over Pesach, one tends to keep meals simple but a tasty side dish like this will give your meal a healthy exciting lift of both colour and texture. It is a puree of root vegetables topped with a crunchy topping of chopped matzos and walnuts.

It is also vegan and can be parev so keep for the rest of the year too!

Preparation Time: 20 minutes
Cooking Time: 55 minutes
Serves: 6 people


500g carrots – peeled and roughly chopped
500g swede – peeled and roughly chopped
300g potatoes – peeled and roughly chopped
3 cloves garlic – peeled and roughly chopped
1 tablespoon extra-virgin olive oil
Pinch nutmeg
1 tablespoon dried coriander
Salt and freshly ground pepper

6 large matzos – crumbled
2 tablespoons walnut pieces
2 tablespoons grated cheddar cheese – optional
Salt and freshly ground black pepper
1-2 tablespoons extra virgin olive oil

Garnish: Sprigs of parsley – roughly chopped


1) Boil the carrots and swede together until tender. Cook the potatoes separately. This will take 15 – 20 minutes.
2) Drain and transfer the carrots and swede to the food processor.
3) Add the garlic, oil, nutmeg, coriander and season well. Whizz to a puree.
4) Using a ricer or masher mash the potatoes. Combine the mashed potato with the vegetable mix and stir well.
5) Spoon the vegetable puree into a baking dish.
6) Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
7) Pour 4 tablespoons of hot water over the matzos to soften slightly.
8) Add the walnuts, cheese – if using and plenty of salt and pepper to the softened matzos.
9) Cover vegetables evenly with the topping. Drizzle with a tablespoon of extra virgin olive oil.
10) Bake for 40 minutes or until the top is crispy and golden.

Garnish: To serve the stylish way: Garnish with sprigs of fresh parsley and serve immediately.


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