There is more to Rosh Hashanah side dishes than just sweet kugels and tzimmes. Here are a few different ideas for you to try.
From Geila Hocherman and Arthur Boehm’s Kosher Revolution
1 head broccoli, cut into florets or 1 package
(10 oz.) frozen broccoli florets, defrosted under hot tap water and hand-squeezed to extract liquid
3 large eggs, separated
1⁄4 cup vegetable stock
1⁄4 cup breadcrumbs
1 cup pareve bechamel (recipe below)
Preheat the oven to 350˚. Spray a 4×8-inch loaf pan or 8×8-inch baking dish with nonstick cooking spray.
Bring a large pot of salted water to a boil. Add the broccoli and blanch until brightly colored and slightly softened, about 4 minutes. Drain, cool under cold tap water, drain and dry.
In a medium bowl, combine the egg yolks with the vegetable stock and beat until beginning to thicken. Add the broccoli, breadcrumbs and bechamel, and mix well.
In a separate bowl, beat the egg whites and the salt until stiff but not dry. Fold the whites into the broccoli mixture and transfer to the baking dish.
Bake until risen and golden, and a knife inserted into the souffle comes out clean, 35 to 40 minutes. Allow to rest for 10 minutes.
Unmold onto a large plate, or cut into servings pieces.
Makes 4 to 6 servings.
Bechamel Two Ways
To make this recipe pareve, substitute margarine for the butter, and unsweetened soy milk or unsweetened coconut milk for the milk or milk and cream, respectively.
4 Tbsps. unsalted butter
6 Tbsps. all-purpose flour
2 cups hot milk or 11⁄4 cups milk plus 3⁄4 cups heavy cream
1⁄2 tsp. salt, or more to taste
1⁄8 tsp. nutmeg (optional)
In a medium sauce pan, melt the butter over medium heat. When the foaming subsides add the flour and mix well. Allow mixture to bubble for 1 to 2 minutes.
Whisk in the milk gradually, continuing to whisk until the mixture is smooth and has the consistency of sour cream. If a thickened bechamel is called for, continue to cook until the desired consistency is reached.
Add the salt and nutmeg, if using, and stir.
Braised Red Cabbage and Apples
From Levana Kirschenbaum’s The Whole Foods Kosher Kitchen
1⁄3 cup olive oil
1 large onion
3 Granny Smith (green) or Macintosh apples, cut in small chunks
1⁄2 cup unfiltered apple cider vinegar
1⁄3 cup sugar
4 bay leaves
1⁄2 tsp. ground cloves
2 cups apple cider
1 medium head red cabbage, tough centers discarded, thinly shredded in a food processor
salt and pepper to taste
Heat the oil in a wide heavy pot. Add the onion and apples, and saute until tender.
Add all the remaining ingredients and bring to a boil. Reduce the flame to medium-low and cook covered for about 1 and 1⁄2 hours, stirring occasionally, or a little longer, until the cabbage looks very tender and very reduced, and all the liquid has evaporated. Serve hot.
You can also serve this dish at room temperature as a condiment with cold meat, chicken or fish.
Makes 8 servings.
Creamy Parsnips And Spinach
(Dairy or Pareve)
From Susie Fishbein’s Kosher by Design: Teens and 20-Somethings
1 Tbsp. olive oil
1⁄2 medium onion, peeled, cut into 1⁄4-inch dice
4 cloves fresh garlic, thinly sliced
4 medium parsnips, peeled, cut into 1⁄4-inch rounds
2 cups light cream or unsweetened plain soy milk
1 cup water
2 boxes (10 oz. each) frozen chopped spinach, defrosted for 20 minutes
1⁄2 tsp. onion powder
1⁄2 tsp. garlic powder
1⁄2 tsp. fine sea salt
1⁄4 tsp. freshly ground black pepper
tiny pinch of nutmeg (less than 1⁄8 tsp.)
Heat the olive oil in a large pot over medium heat. Add the onion and saute for 4 to 5 minutes until translucent; do not brown, just become golden.
Sprinkle in the garlic and saute for 3 minutes, until the garlic is fragrant.
Add the parsnips and cream or soy milk. Simmer for 15 minutes; it will get bubbly.
Add the water, heat through. Turn off the heat. Use an immersion blender right in the pot to blend the mixture smooth.
Return to medium heat. Break the partially defrosted spinach into chunks and add them to the pot. Chop and stir with a wooden spoon.
Season with onion powder, garlic powder, salt, pepper and nutmeg. Stir well and heat through.
Makes 8 servings.