Cholent and knaidel (bean & barley casserole with dumplings)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion finely choped |
| Veg oil for frying | ||
| 1½ | Lima beans boiled | |
| 1 | cup | Barley rinsed and boiled |
| 1 | Carrot grated/shredded | |
| 2 | Tomatoes chipped | |
| 2 | tablespoons | Fresh parsley chipped |
| 1 | tablespoon | Soy sauce |
| 1 | tablespoon | Tomato paste |
| 2 | tablespoons | Whole wheat flour |
| 1 | teaspoon | Paprika |
| 1 | teaspoon | Each sea salt; freshly ground black pepper,garlic salt |
| 2 | larges | Potatoes peeled and thickly sliced |
| Hot vegetable stock to cover | ||
Directions
from Rose Friedman Jewish Veg. Cooking I usually put all this in the crock pot and let it all cook and low overnight or until done.
Posted to JEWISH-FOOD digest Volume 98 #010 by herb1@... (herb bleeck) on Jan 06, 1998
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