A Sephardic Passover Seder

[Guest guest]

Hi back at you Karen!

 

For the rest of you, I'm a new r - well, actually I guess I'm a

recycled one. I was on the list when it first started, but d

when the number of recipes got too overwhelming. Now I have a bigger

and better computer, so I thought I'd give it another try.

 

Speaking of Passover, this morning I bought a bunch of beets, which I

will roast and use on my seder plate in place of the traditional

shankbone. According to the talmud, a beet is an acceptable substitute,

so that's what I used last year, the first time in many years that I had

actually hosted a seder instead of going to somebody else's.

 

Anyway, I vaguely remember that the tops of the beets - the greens - are

edible, but I haven't got a clue as to what to do with them. Does

anyone have any good recipes, preferably one that I can use for

Passover, so it can't contain things like grains, legumes, rice, corn,

etc. Unfortunately, I am NOT Sephardic, although as I have mentioned to

Karen, I think about " converting " every year since it would make life so

much easier on Passover.

 

Well, I'd better get busy checking out the recipes that have been sent

so far.

 

Miriam

--

Until we extend the circle of our compassion to all living things, we

will not ourselves find peace.

 

- Albert Schweitzer

[Guest guest]

Miriam, I experimented with cooking beet greens for the first time last

summer, when I bought fresh, young beets at the Farmers' Market, and the

tops just looked too pretty to throw away. I cut the stems from the leaves,

boiled them about a minute and then added the chopped leaves and boiled

about 2 minutes more. Don't remember how I flavored them, but they were

good, and the red stems were pretty with the bright green leaves.

I should think you could boil or steam them like spinach, and not go wrong.

I'll be interested in the other replies you get, because summer's coming up

and I can try again. (My super market sells old beets and tops them.)

Beth Ide

 

 

Miriam Rudnick [mrudnick]

Wednesday, April 12, 2000 11:24 AM

Veg-Recipes List

Re: A Sephardic Passover Seder

 

(snipped)

 

Speaking of Passover, this morning I bought a bunch of beets, which I

will roast and use on my seder plate in place of the traditional

shankbone. According to the talmud, a beet is an acceptable substitute,

so that's what I used last year, the first time in many years that I had

actually hosted a seder instead of going to somebody else's.

 

Anyway, I vaguely remember that the tops of the beets - the greens - are

edible, but I haven't got a clue as to what to do with them. Does

anyone have any good recipes, preferably one that I can use for

Passover, so it can't contain things like grains, legumes, rice, corn,

etc. Unfortunately, I am NOT Sephardic, although as I have mentioned to

Karen, I think about " converting " every year since it would make life so

much easier on Passover.

 

Well, I'd better get busy checking out the recipes that have been sent

so far.

 

Miriam

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