Name: Pesach Farfel with Saucy Roasted Vegetables
Cook time: 50 min
Total time: 50 min
Yield: 8
Ingredients: 1/2 the “almond bread” recipe from the stuffed chicken; 4–6 tablespoons water; salt, to taste; pepper, to taste; chopped fresh parsley, for garnish; 1 medium/large sweet potato, cut into cubes or spears; 1 red pepper, cut into cubes or spears; 1 yellow pepper, cut into cubes or spears; 1 small red onion, cut into quarters; 1 small yellow onion, cut into quarters; 1/4 cup Gefen Almond Butter; 2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic; 2 tablespoons fresh parsley, chopped, or to taste; 2–3 tablespoons silan, such as Heaven & Earth Date Syrup; 1 tablespoon Gefen Olive Oil; 2 tablespoons water

Pesach Farfel with Saucy Roasted Vegetables

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.

Start with the almond “bread” base from my stuffed chicken recipe.

Ingredients

Farfel

1/2 the “almond bread” recipe from the stuffed chicken
4–6 tablespoons water
salt, to taste
pepper, to taste
chopped fresh parsley, for garnish

Veggies

1 medium/large sweet potato, cut into cubes or spears
1 red pepper, cut into cubes or spears
1 yellow pepper, cut into cubes or spears
1 small red onion, cut into quarters
1 small yellow onion, cut into quarters

Sauce

1/4 cup Gefen Almond Butter
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2 tablespoons fresh parsley, chopped, or to taste
salt, to taste
pepper, to taste
2–3 tablespoons silan, such as Heaven & Earth Date Syrup
1 tablespoon Gefen Olive Oil
2 tablespoons water

Directions

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

Cut the “almond bread” into tiny cubes.
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.

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.
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.

Description:

Photography by Hudi Greenberger
Styling by Renee Muller

Pesach Farfel with Saucy Roasted Vegetables

Brynie Greisman

Family Table by Mishpacha Magazine

Recipe Description:

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.

Start with the almond “bread” base from my stuffed chicken recipe.

Ingredients

Farfel

1/2 the “almond bread” recipe from the stuffed chicken
4–6 tablespoons water
salt, to taste
pepper, to taste
chopped fresh parsley, for garnish

Veggies

1 medium/large sweet potato, cut into cubes or spears
1 red pepper, cut into cubes or spears
1 yellow pepper, cut into cubes or spears
1 small red onion, cut into quarters
1 small yellow onion, cut into quarters

Sauce

1/4 cup Gefen Almond Butter
2 cloves garlic, crushed or 2 cubes Gefen Frozen Garlic
2 tablespoons fresh parsley, chopped, or to taste
salt, to taste
pepper, to taste
2–3 tablespoons silan, such as Heaven & Earth Date Syrup
1 tablespoon Gefen Olive Oil
2 tablespoons water

Directions

Step 1 - Prepare the Vegetables

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

Step 2 - Prepare the Farfel

Cut the “almond bread” into tiny cubes.
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.

Step 3 - To Serve

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

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Pesach Farfel with Saucy Roasted Vegetables

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