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2 medium carrots
Chop and shred all vegetables by hand or food processor. Combine with remaining ingredients. Wrap securely in aluminium foil and bake in preheated oven for 1-1/2 hours, turning over after 45 minutes. Or bake in a 1-1/2 quart casserole pan for an hour.
Poster's Notes:
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
2 stalks celery
1 small zucchini
1 large onion
1 teaspoon salt
1/4 teaspoon pepper
2/3 cup oil
1-1/2 cups flour (1/2 bread crumbs can be used)
Bake in the oven or wrap in foil and let it cook on top of cholent (this is what I do).