Seder Cooking Part 1: Vegetable Kugel, Roasted Potatoes and Roasted Brussels Sprouts.

We started our Pesach cooking today.  With full disclosure, I did make some non-veg dishes for the guests, namely beef brisket and gefilte fish.  That said, there are plenty of veg sides that will make a delicious meal for me and my non-red meat eating mother.

The three veg dishes I made today were:

Veg cooking away!

Vegetable kugel.  This is one of my favorite Pesach dishes.  Most recipes call for frozen spinach, but I used fresh.  We also added onion, celery, carrots and yellow pepper (the recipe called for green pepper, but we thought yellow would make it prettier).   After letting the veg cook for 20 minutes in broth, we strained it and mixed in an egg & matzoh meal mixture.  It then baked in the oven at 350 for about 45 minutes.

Before baking.

The finished product.

Yummy browned potatoes!

We also made roasted potatoes, which were soaked in olive oil and onion soup mix, and then roasted in a 450 degree oven for about 50 minutes.

I also made my roasted Brussels sprouts with shallots.  Tomorrow, when we reheat them, I'll stir in some fresh parmesan.

Tonight, I will make the lemon "cream" filling for my cake, and tomorrow, it's the rest of the cake and Matzo ball soup!