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    You are in: Home / Recipes / Passover Vegetable Cups Recipe
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    Passover Vegetable Cups

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on September 21, 2006

      These were delicious! I added some celery and green onions as well. This recipe would be a good way to use up leftover vegetables.

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    • on December 07, 2008

      I love these but since my kids wouldn't eat them I won't rate it at 5 stars. I made as described using 1 teaspoon organic soup powder. Baked in silicon muffin pans, they did not stick and cleaning up was a cinch. Beautiful appetizing colors.

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    • on April 24, 2008

      Very good. Nice addition to the Passover menus. Made it just as stated. They freeze well which is a big plus. We had them as a side dish on the Seder table and later in the week we had the ones that I had frozen. Will certainly make again. Thanks for posting. Made for PAC Spring '08.

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    • on April 23, 2008

      Thank you for a great passover recipe. I made these for a side dish for one of the Seders. Simple to prepare ahead and freeze. It worked out just great and the presentation on a platter was very nice!

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    • on May 10, 2007

      Made it for passover and it was a hit used more chopped broccoli about 22 ounces and it was realy good

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    • on April 23, 2007

      Made for PAC, Spring 07 ~ What an unusual way to serve vegetables! Except for peas & corn, I don't USUALLY use frozen vegetables, so made this with fresh broccoli [an insignificant change] & was very impressed with the results & the taste, as were guests! Great, great recipe!

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    • on April 08, 2007

      This was a great Seder side dish. I made them early in the day and kept them warm in a chafing dish. I doubled the recipe and had had no leftovers!

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    • on April 01, 2007

      I'm made this dish for our seder tomorrow night and nibbled on one - just sooo yummy! The prep work was well worth it! Thank you.

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    • on January 08, 2007

      These were very good and colorful. My husband loved them. These were a new experience for me...I've never used matzo meal before. I followed the recipe exactly except I used asian vegetarian mushroom bouillion powder because I had some...I think that is what most of the strong salty flavor came from. If I made them again I wouldn't add the salt. It was a little time consuming to cook the broccoli and chop it and then to grate all of those carrots and to sautee the onions. I liked making this in muffin tins. I froze the leftovers in a ziploc bag. Thanks for the recipe. Made for the went to the market...tag game.

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    Nutritional Facts for Passover Vegetable Cups

    Serving Size: 1 (98 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 67.4
     
    Calories from Fat 17
    25%
    Total Fat 1.9 g
    2%
    Saturated Fat 0.5 g
    2%
    Cholesterol 70.5 mg
    23%
    Sodium 244.1 mg
    10%
    Total Carbohydrate 9.1 g
    3%
    Dietary Fiber 2.2 g
    9%
    Sugars 2.0 g
    8%
    Protein 4.1 g
    8%

    The following items or measurements are not included:

    mushroom soup mix

    Detailed Nutrition Values About Nutrition Info
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