Farfel With Saucy Roasted Veggies

Farfel on Pesach? And it’s not gebrochts? YES! Move over potatoes! There’s a new, original kid on the block with endless possibilities. Serve alongside meat, chicken, or fish.

Directions

Prepare the Vegetables

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Place all veggies on a baking sheet lined with Gefen Parchment Paper.

2. Mix all the sauce ingredients together with an immersion blender. Pour over the veggies, smothering them in the sauce. Place the baking sheet in the oven and roast for five to seven minutes.

3. Reduce oven heat to 350 degrees Fahrenheit (175 degrees Celsius). Cover the baking pan loosely with parchment paper and bake the vegetables for 18–20 minutes, or until crispy. Set aside.

Prepare the Farfel

1. Cut the “almond bread” into tiny cubes.

2. Heat a frying pan with water, drippings from the roasted veggies, and salt and pepper to taste. This is to hydrate the cubes and make them fall apart easily. Add the “bread” cubes and continue cooking over low heat, stirring often, for five to seven minutes, while pressing down on the cubes to crumble into farfel. Transfer to a serving dish.

To Serve

1. Cut all roasted veggies into tiny cubes and place on top of the farfel, each vegetable separately. Alternately, you can mix the cubed veggies together with the farfel. Taste and adjust seasonings if necessary.

2. Top with parsley, if desired, or mix some chopped parsley in the dish.

Tips:

Personalize the farfel to your family’s liking. For example, you can add crispy pastrami cubes as garnish.

You can sub maple syrup or honey for the silan.

You can prepare in advance and freeze. Rewarm, covered, in the oven on low heat.

Notes:

The sauce used to roast the veggies can double as a salad dressing and/or used to season chicken. It’s amazing! It can be frozen, so I recommend doubling it from the get-go.