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Recipe by Faigy Reiner

Vegetable Blintzes with Squash Sauce (Passover)

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Vegetable Blintzes with Squash Sauce (Passover)
Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Egg
1 Hour
Diets
- Gluten Free - No Refined Sugar

This recipe has a very special place in my heart. When I was asked what recipes come to mind when thinking about Pesach the first thing I answered was my Bobby’s best vegetable blintzes. So go ahead, try this one, you’ll thank me (well, my grandma) later.

Ingredients

Blintzes

Filling (use veggies from the chicken soup, see note)

  • 4 carrots

  • 3 squash

  • 2 parsnip

  • 3 Idaho potatoes (or cooked separately)

Sauce

  • 3 white onions, diced

  • 3 tablespoons oil, such as Gefen Walnut Oil

  • 3 squash, peeled and diced

Directions

Prepare the Blintzes

1.

In a mixing bowl, combine all the ingredients for the blintzes and mix until well combined. (Alternatively, you can use a food processor.)

2.

Heat a large frying pan with a little bit of oil and add one ladle of batter to the pan.

3.

Cook for two minutes, then flip and cook for another two minutes.

4.

Repeat this process until all blintzes are done.

Prepare the Filling

1.

In another mixing bowl, combine all the vegetables and blend until smooth using an immersion blender.

2.

Add 1/4 cup of the filling to the center of each blintz.

3.

Fold over the sides and then roll them into a log.

Prepare the Sauce

1.

Heat the oil in a medium-sized saucepan and add three onions.

2.

Cook on a low flame until they turn golden brown, approximately 12-15 minutes. Add the squash and continue cooking on a low flame until it becomes soft.

3.

Remove from heat and stir in the salt. Serve warm over the blintzes.

Notes:

My Favorite Chicken Soup

Ingredients:
1 knob celery, peeled
2 parsnip, peeled
4 small parsley root, peeled
4 zucchini, peeled and halved
4-5 carrots, peeled and halved
3 Idaho potatoes
3 tablespoons salt
3 pounds chicken bones
1 pound chicken drumsticks or bottom

Directions:
1. Start by putting each the bones and drumsticks into individual wrap and boil bags.
2. In a 12 quart pot add the vegetables in order of which they’re listed.
3. Add the chicken on top and fill the pot 3/4 with water.
4. Bring to a boil, then lower the flame and allow to simmer for 8-10 hours.
5. Allow the soup to cool, discard the chicken bones, knob celery, and parsley root. Remove the drumsticks from the bag and add them to the soup.

About

This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/

Recipe tags

blintzes classic Jewish foods crepes Faigy Reiner kosher for passover Pesach squash squash sauce vegetable blintzes
Vegetable Blintzes with Squash Sauce (Passover)

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