Grilled Onion with Maple Pastrami

Michal Frischman Recipe By
 
  • Cooking and Prep: 40 m
  • Serves: 8
  • No Allergens

If you don’t use pastrami on Pesach, this works great with ground beef too. Just add plenty of salt, pepper, garlic, and paprika to compensate for the seasoning that pastrami has in it.

Ingredients (8)

Main ingredients

Sommelier Suggests

Start Cooking

Prepare the Grilled Onion with Maple Pastrami

  1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with Gefen Easy Baking Parchment Paper and set aside.

  2. Cut the onions into thick rings, about 3/4-inch (one and 1/2-centimeters) thick, and lay them whole on the baking sheets, without separating out the rings.

  3. Season with salt and garlic powder and drizzle with one tablespoon olive oil. Roast for 25 minutes or until the bottoms are golden brown.

  4. Heat the remaining one tablespoon oil in a frying pan. Add the pastrami cubes and sauté until crispy. Add maple syrup and stir. Cook five minutes more.

  5. Remove from heat and serve over grilled onions. Top generously with daikon cress.

Note:

Daikon cress is a great garnishing green because it’s grown hydroponically and sold attached to the roots, so it stays fresh in the fridge for longer. It’s slightly bitter and adds a nice depth of flavor to dishes that need more dimension.

Tip:

The onions can be stored in the fridge and served at room temperature or lightly warmed.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

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