*For a dairy-free sauce, substitute vegan butter or margarine.
*This dish may be made ahead. Refrigerate for up to two days. Reheat before serving.
4 large leeks (about 1¼ pounds)
3 tablespoons butter or margarine, divided
3 cloves garlic, minced
1 teaspoon sweet paprika
1½ cups chicken broth, preferably homemade or low-sodium
salt to taste
freshly ground pepper to taste
2 tablespoons chopped fresh parsley, for garnish (optional)
Trim the dark green tops from the leeks, then carefully trim the root end. Cut each leek lengthwise in half; rinse under cold running water. Cut each leek into 1-inch pieces.
Heat 2 tablespoons butter or margarine in a large skillet or medium Dutch oven. Sauté leeks, garlic and paprika over medium-low heat, 5 minutes. Add chicken broth, 1 teaspoon salt, and pepper. Cover; bring to a simmer. Simmer, cooking until leeks are nearly tender, about 10 minutes.
Uncover; transfer half of the leeks to a shallow baking dish. Dot with remaining tablespoon butter; cover with remaining leeks.
Bake in preheated 375-degree oven until leeks are tender and golden, about 25 minutes. Sprinkle with chopped parsley if desired.
Rosh Hashanah: Traditional Dishes with a Delicious Twist
As Rosh Hashanah (the Jewish New Year) approaches, it’s time to plan the festive meal that marks the start of Tishrei in the Hebrew calendar. The holy festival is an especially grand occasion this year as it coincides with Shabbat – and that means it’s time to bring out the traditional dishes and some new flavors, too.
For Ashkenazi Jews, the first items to be eaten are apple wedges in honey, while Sephardic Jews may begin the festivities with a seder. To meet the needs of various guests, keep in mind those who are strictly vegan or vegetarian, as well as offer some different dishes to the holiday menu this year. To make things easy, incorporate some of the latest seasoning combinations like Moroccan spices or Seven Spice seasoning from Sadaf, eliminating the need to have a variety of items on hand.
Vegan dishes could include something like the “Lentil” Liver, served with toasted pita bread and glasses of refreshing Pomegranate Gazpacho. Maple syrup can be used instead of honey. And to finish off the meal, don’t forget the Halvah-Stuffed Dates that can be pre-made and frozen.
Don’t forget the symbol of the Eternal life – the glorious round challah. Save time and buy ready-made loaves from a good kosher bakery or market – then brush with egg whites or olive oil, sprinkle with seeds and herbs, and warm in the oven. And for anybody who likes to enjoy their holiday meal outdoors, a Sukkot meal can include all of the same dishes and be enjoyed hot or at room temperature in the sukkah.
Between now and Erev Rosh Hashanah there’s still plenty of time to plan and stock up on your convenience items. Incorporate some of these recipes into your holiday menu to make sure your guests, whether vegetarian, vegan, or neither, have plenty of delicious options to choose from. L’Shanah Tovah – may this New Year bring abundant sweetness and health!