1 lb of parsnips
1 large onion, diced
6 button mushrooms, diced
5 Tablespoon canola oil
1 Tablespoon butter or margarine
Bring large pot of water to boil, and cook the parsnips until soft and tender. Drain and set aside.
In a skillet, saute the onions and mushrooms in canola oil until brown.
In a mixing bowl, mash the parsnips and add butter or margarine, mushroom and onions.
Season with salt and pepper to taste.
There are many different varieties of Charoset – from Bubbe’s traditional apple and Manishewitz to various Sephardi styles with dates ...
Skip the traditional and try this Italian style chopped liver for a rich, sweet, and flavorful spread.
This recipe for Kosher for Passover rolls has been passed down for years through my family. Adding the eggs one ...
