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Ultimate Pesach Cholent (Gluten Free)

Naomi Nachman Recipe By
  • Cook & Prep: 12 h
  • Serving: 8
  • Contains:

In order to make the “ultimate” Pesach cholent, I tried numerous versions over weeks and weeks, but wasn’t so happy with the results. I mentioned my struggles to my friend Miriam, and she told me that her father, Harry Pascal, makes the most amazing Pesach cholent. His secret? He cuts potatoes into little pieces to give the cholent that bean-like texture. I tried that, and finally did have the ultimate Pesach cholent. Don’t skip the kishka in this recipe, because it really takes the cholent to the next level.

 

Check out our exclusive interview with Naomi about Perfect for Pesach, her new cookbook!

Ingredients (20)

Sommelier Suggests

Kishka

Cholent

Start Cooking

Kishka

  1. In the bowl of a food processor fitted with the “S” blade, puree the vegetables.

  2. Add remaining ingredients; mix to combine.

  3. Place the mixture in a rectangular piece of Gefen Easy Baking parchment paper. Roll up tightly, making sure both ends are closed, to ensure that it doesn’t leak while cooking. Set aside.

Prepare the Cholent

  1. In a small bowl, combine salt, paprika, and garlic powder. Set aside.

  2. In a medium bowl, toss potatoes, sweet potatoes, onions, and flanken with the spice mixture. Place into a slow cooker.

  3. In a small bowl, dissolve potato starch in the water. Add ketchup and wine. Add to slow cooker. Place prepared kishka into cholent.

  4. Cook on low until ready to serve, 12 hours or overnight, until flanken is tender.

Credits

Reproduced from Perfect for Pesach by Naomi Nachman, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Buy the book!

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  • Elisheva Plotnik

    Ultimate Pesach Cholent (Gluten Free)

    Pesach Cholent - how much water?

    The instructions refer to dissolving the potato starch in the water, but there is no mention of water and how much in the list of ingredients. The amount of water is particularly important for Pesach cholent, because too much can make it soupy, but you need to have enough. Would appreciate finding out how much water to use. Thanks.
    Posted by eplotnik |April 14, 2017
    Replies:
    Chaia Frishman - Kosher.com Admin
    On it. I will get back to you shortly.
    Posted by Chaiaadmin|April 14, 2017
    Chaia Frishman - Kosher.com Admin
    I looked it up in the cookbook. It's 3 cups.
    Posted by Chaiaadmin|April 14, 2017
    1
  • Basya

    Ultimate Pesach Cholent (Gluten Free)

    Pesach cholent

    Can the Pesach cholent be made in a regular pot, or is a crock-pot essential?
    Posted by Basya75 |April 9, 2017
    Replies:
    Chaia Frishman - Kosher.com Admin
    The beauty of a crock pot is that there is barely any chance of the food burning, if you put in the proper amount of water because the crock pot regulates the evaporation. This can certainly be made over a low heat in a regular pot, just might need to adjust the heat right before Shabbos. You can't adjust the flame on shabbos so you want the heat level to be strong enough to cook, but not strong enough to burn.
    Posted by Chaiaadmin|April 9, 2017
    0
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  • Elisheva Plotnik

    Ultimate Pesach Cholent (Gluten Free)

    Pesach Cholent - how much water?

    The instructions refer to dissolving the potato starch in the water, but there is no mention of water and how much in the list of ingredients. The amount of water is particularly important for Pesach cholent, because too much can make it soupy, but you need to have enough. Would appreciate finding out how much water to use. Thanks.
    Posted by eplotnik |April 14, 2017
    Replies:
    Chaia Frishman - Kosher.com Admin
    On it. I will get back to you shortly.
    Posted by Chaiaadmin|April 14, 2017
    Chaia Frishman - Kosher.com Admin
    I looked it up in the cookbook. It's 3 cups.
    Posted by Chaiaadmin|April 14, 2017
    1
  • Basya

    Ultimate Pesach Cholent (Gluten Free)

    Pesach cholent

    Can the Pesach cholent be made in a regular pot, or is a crock-pot essential?
    Posted by Basya75 |April 9, 2017
    Replies:
    Chaia Frishman - Kosher.com Admin
    The beauty of a crock pot is that there is barely any chance of the food burning, if you put in the proper amount of water because the crock pot regulates the evaporation. This can certainly be made over a low heat in a regular pot, just might need to adjust the heat right before Shabbos. You can't adjust the flame on shabbos so you want the heat level to be strong enough to cook, but not strong enough to burn.
    Posted by Chaiaadmin|April 9, 2017
    0

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