| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Vegetarian | 1 | Servings | |
INGREDIENTS
| 1/2 | c | (packed) chopped fresh parsley |
| 1 | sm | Bunch fresh watercress |
| 6 | Hand-boiled eggs | |
| 1/2 | md | Sized onion |
| 1/4 | ts | Salt |
| 1 | ts | Prepared white horseradish, to taste (up to 2) |
| 1 | tb | Sour cream (up to 2) |
| Pepper |
INSTRUCTIONS
Many of you talked about having egg and onion for shabbat. This was new to me but it reminded me of a wonderful recipe I have used from the incredible cookbook "Still Life with MenuCookbook" by Mollie Katzen. It is probably the most dog eared of all my vegetarian cookbooks. The recipe is dairy but it is also one of the dividends of a vegetarian Shabbat dinner. Method 1. Mince the parsley and watercress separately using the steel blade with the motor running steadily until each is find and feathery. Transfer to a medium-sized bowl. 2. Process the eggs and onions separately using the steel blade attachment, pulsing on and off until the eggs and oinions are each finely grated. Add them to the bowl. 3. Add remaining ingredients and fold everything together with a rubber spatula. Mold into a mound in an attractive serving dish, cover tightly with plastic wrap and chill at least several hours before serving. Serve with Challah. Posted to JEWISH-FOOD digest V96 #54 Date: Thu, 17 Oct 1996 21:05:04 -0400 (EDT) From: Heather Chalmers <HCHALMER@flemingc.on.ca>
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