Passover Cholent with knaidel or vegetable knaidel
This is the best recipe. I make it every year. Easy, delicious, and gluten-free.
1-2 onions, sliced
1 lb chuck (I use stew meat)
Salt and pepper to taste
1-2 fresh garlic, crushed is best (I do not use the frozen or ready-made, they have a metallic taste to me)
5 large potatoes, peeled
Optional: 2 carrots, 1 parsnip and bay leaf for extra flavor.
Water to cover (I like to use broth, usually chicken soup)
Sauté onions. Season the meat with salt and pepper and garlic. Place on top of onions. Arrange potatoes around the meat. I sometimes add a carrot, parsnip and bay leaf for extra flavor.
2 eggs, well-beaten
2 T oil
2 T seltzer water
1 t salt
1/8 t pepper
½ c matza meal
Directions for Knaidel
Combine the beaten eggs, oil, seltzer water, salf, pepper in a medium sized bowl and mix well. Add the matza mean. Let rest until firm enough to form a ball. Chill.
Place the knaidel in the meat pot on the side. Add boiling water to cover the contents of the pot. Bring to a boil, cover tightly and set on the blech. I usually make up a large amount of matza balls and then add as many as I think I need to the cholent, depending on the size of the crowd.
1 large carrot
1 large potato
1 small onion
¼ c- ½ c oil
¾ c potato starch
Salt and white pepper
Grate the vegetables. Combine with the oil and potato starch. Season to taste with the salt and pepper. Add enough water to form a dough. Form the dough into a roll. Wrap the roll in tin foil and place in the pot of cooking cholent. I usually make up a large batch and freeze it in smaller loaves. This is not as firm as chometz kishka, but, it works and adds a nice flavor. Plus, it is like a one pot meal and very heimish.
I add the knaidels directly into the cholent. I wrap the vegetable knaidel in tin foil and place on top of the cholent and let cook over Shabbat.