Prep 30 mins
Cook 1 hr 10 mins
This is our new favorite recipe for Sukkot. Serving the vegetables in a pumpkin makes a dramatic presentation (and one less dish to wash). I found this printed in World Jewish Digest magazine and "Vegetarian Cooking for Everyone" by Deborah Madison was sited.
- 2 -3 lbs mixed vegetables (ie -- red bliss potatoes, sweet potatoes or yams, carrots, turnips, parsnips, beets)
- 2 large red onions, cut in large chunks
- 6 -8 whole shallots, peeled
- 4 garlic cloves, minced
- 2 bay leaves
- 1 teaspoon sea salt
- fresh ground black pepper
- 3 sprigs fresh rosemary
- olive oil
- 1 large pumpkin
- Cut off the top of the pumpkin to form a lid. Clean out the inside of the pumpkin, scooping out the seeds and rub with oil. Sprinkle with salt and add about 1/2 cup of water. Bake pumpkin in a 325 degree oven for about 30 minutes, until slightly softened.
- Peel and cut the root vegetables in equally large pieces. Place them in a zipper-type plastic bag with about 1/3 cup of olive oil and the rest of the ingredients. Close and shake to coat well and pour the mixture into a large roasting pan.
- Roast, uncovered in a 425 degree oven for 20 minutes, shaking the pan occasionally. Reduce heat to 375 degrees and backe for another 20 minutes, or until soft. Remove the vegetables to the warm pumpkin and cover with the top.