Onion Pockets with Roasted Sweet Potato and Parsnip

Recipe By Elky Friedman

Cook & Prep: 1 h
Serving: 6
No Allergens

Preference: Parve
Difficulty: Medium
Occasion: Shavuot , Passover
Diet: Vegetarian , Gluten Free , Low Fat , Low Carb
Source: Whisk by Ami Magazine

Before Pesach this year, the ShopRite of Lakewood was giving away free boxes of Manischewitz matzah. The poor guy who was supposed to be handing out the boxes turned to my friend, who was on her way out of the store, and said, “Wonder why none of you Orthodox people want the free matzos?!”

Instead of giving him a whole explanation, she took one from him, thanked him profusely, and went on her way. And guess what she found when she got home? A booklet of kosher for Pesach recipes attached to the back. And who do you think she called as soon as she saw a recipe for stuffed onions? Yours truly. She planted the idea in my head...and here you have my version. Thank you, Rivka B., for always passing ideas along to me.

With the diced sweet potato, add any vegetable that pleases your palate. Garnish these with croutons, crushed nuts, french fried onions, or more parsley flakes.

Ingredients (8)

Main ingredients

6 Vidalia onions, cored
1/4 cup plus 2 tablespoons Bartenura Olive Oil, divided

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Bartenura Olive Oil
2 tablespoons Italian seasoning, divided
3 sweet potatoes, peeled and diced
3 parsnips, peeled and diced
1 tablespoon parsley flakes
1 teaspoon salt
1 teaspoon garlic powder

Start Cooking

For the Stuffed Onions

Preheat the oven to 375°F.
Peel the onions. Slice off their tops and bottoms so that you have a flat surface and they will be able to stand on their own. Cut a round circle into one flattened side and core out the center of the onion and reserve. Place the onions in a baking dish.
Chop the onion cores. Heat one tablespoon oil in a nonstick skillet over medium heat. Add onion cores and sauté until translucent.
Meanwhile, combine a quarter cup olive oil with one tablespoon Italian seasoning. Using a pastry brush, brush the onions with this mixture.
Toss sweet potatoes and parsnips with remaining tablespoon of olive oil, remaining tablespoon of Italian seasoning, parsley flakes, salt, and garlic powder. Spread on a baking sheet.
Cover the baking pan of onions and the baking sheet of sweet potatoes and parsnips with aluminum foil. Bake for 25 minutes. Uncover and bake another 20 minutes.
Fill each onion pocket with vegetable mixture. Serve warm.