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Passover side dishes

I'm helping my mother this year & after years we have all the staples of our meal as far as soups, meats, fish, etc. what we try to switch up is different vegetable side dishes - not picky on the type of veggies, potatos, sweet potatos, etc. does anyone have thing kosher for passover they can recommend that would pair well with brisket and turkey? if the dish could curb sugar input that would be great cause we have some diabetics.

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  1. lots of veggie side dishes are inherently kosher for passover - any sort of roasted vegetable, string beans with garlic, tomato paste and cumin, brussels sprouts browned then steamed with a little bit of vinegar and sugar, french fries or any potato preparation, cole slaw/cabbage salad, spaghetti squash... would be nice additions to your meal.
    if you eat rice on passover, wild rice or mushroom rice. if not, quinoa is k for p.

    1 Reply
    1. re: kosherfoodies

      "Quinoa is k for p."

      Er, maybe not. See the following thread on the Kosher board, then follow your rav, your minhag, your best judgement, or whatever criteria you normally use.


    2. roasted or steamed asparagus sprinkled with chopped hard boiled eggs ( or not), tzimmes, salad of new spring greens.

      1. I think it is Emeril's creole farfel side dish which incorporates lots of veggies that is always unique and popular at our more recent years of sedars.

        1. My sweet potato hash would be great to pair with both meats; if you're interested, check the WFD threads for the recipe. It does have a bit of brown sugar in it but you could leave it out and it would still be wonderful.

          2 Replies
            1. re: Maggie Larkin

              Sweet Potato Hash

              5 cups peeled & diced sweet potatoes
              3 tablespoons olive oil
              ¼ cup red bell pepper, chopped
              ¼ cup onion, chopped
              ¼ cup fresh celery leaves, chopped
              1 teaspoon fresh jalapeno, seeded & chopped
              2 cups granny smith apples, peeled & diced
              1 tablespoon fresh ginger, grated
              2 teaspoons kosher salt
              1 teaspoon white pepper
              3 tablespoons brown sugar
              2 teaspoons cilantro leaves, chopped

              Add the sweet potatoes to a large saucepan or dutch oven, cover with water and simmer 5 minutes. Drain the potatoes; using the same saucepan, add the olive oil and bring to medium low temperature. Saute the red bell pepper, onion, celery and jalapeno pepper for three minutes. Stir in the sweet potatoes. Cook, stirring for five minutes; stir in the apples, ginger, salt, white pepper, brown sugar and cilantro. Continue to cook potatoes, stirring to evenly caramelize, for 10-15 minutes or until potatoes are fork tender

          1. roasted veggies with balsamic vinegar, sweet potato fries, sweet potato souffle, oven roasted asparagus and tomatoes -

            1. I love roasted cubes butternut squashed served tossed with sauteed mushrooms and onions and fresh chiffonaded sage.

              1. I have a terrific vegetable muffin that is made with chopped spinach, matzoh meal, celery, carrots, onions, eggs and spices. They are made in muffin tins and I usually make them early and freeze so that I simply have to heat them up for Seder. Let me know if you would like the recipe and I can put it on here.

                12 Replies
                1. re: rjlebed

                  hi, i would love to have your vegetable muffin dish. Thanks a bunch!

                  1. re: Victoria724

                    Will type this in for you later today! happy to share........

                    1. re: Victoria724

                      Veggie Muffins (recipe makes about 10 muffins. I double it at least)

                      6 Tblsp. Margarine (I use butter)
                      1/4 C. Chopped green pepper
                      1 C. chopped onion
                      1/2 C. chopped celery
                      11/2 C. grated raw carrots
                      10 oz. pack frozen chopped spinach
                      3 eggs
                      11/2 tsp. salt
                      3/4 C. matzoh meal

                      Defrost the spinach and squeeze out the excess water. Mix up all the other ingredients . Spray a muffin tin with Pam or equivalent. Bake at 350 until muffins are firm. You can add other vegetables as you see fit. Sometimes I add red pepper to give them a little more color.

                      I make them early, freeze them and take out for Seder. And, they are wonderful leftovers with lunch!


                        1. re: rjlebed

                          I use the same recipe and bake it in a 13 x 9 pan. It works out fine. I'll also add some fresh herbs and minced garlic to it sometimes.

                          1. re: rjlebed

                            I am hoping rjlebed or someone familiar with this recipe will be able to reply with how long to bake these muffins for?

                            1. re: smilingal

                              Bake about 30 minutes. You can just check on them periodically. Remember, They don't rise so fill the muffin tins as high as they go. The muffins will be firm to the touch when done.

                              1. re: rjlebed

                                thanks so much - and thanks for the tip about filling the tins!

                            2. re: rjlebed

                              Hi, I made your veggie muffins today to serve at tomorrow's seder. I tasted one and it was yummy! I'm sure everyone will enjoy them at the seder. I substituted red and yellow bell pepper for the green pepper to add some color but otherwise followed the recipe exactly. Thank you! Happy Pesach to all!

                                1. re: matisse21491

                                  Glad I could help! I actually make that same substitution when I make them for a friend of mine who is not fond of green peppers. The ones that I actually made today I did not put in any peppers at all because I could not remember whether one of my guests had an aversion to peppers........ They are good without any peppers at all as well. Chag sameach!

                            3. Squash Kugel-a real winner recipe

                              I posted this as a Thanksgiving recipe last year but have adapted it for Passover taking out flour and replacing it with an equal part of matzah meal. If you can find kosher for passover non dairy creamer this will be truly kosher for Passover.
                              Also note that I have never seen boxed frozen squash anyplace but Ralphs/Kroeger.

                              2 12-oz. boxes frozen squash
                              1 stick margarine, melted
                              1/2 cup sugar
                              1/2 cup matzah meal
                              Pinch of cinnamon
                              3 eggs
                              1/2 cup non dairy liquid coffee creamer
                              Pinch of salt

                              Defrost squash, and drain off as much liquid as possible. Mix with melted margarine. Add sugar, matzah meal and cinnamon.

                              In a small bowl, beat eggs with coffee creamer. Combine egg and squash mixtures. Add a pinch of salt put in greased 8"x8" pan.

                              Sprinkle with cinnamon. Bake uncovered for 1 hour at 350°F (until it stops jiggling when you shake it slightly)

                              2 Replies
                              1. re: SIMIHOUND

                                Do you mean Butternut squash for this?

                              2. any sort of roasted roots works great, you can even throw in some chestnuts. Or you can use Spaghetti squash for a nice change, either just sauteed with garlic or mixed with egg and baked in muffin tins as a squasherole.

                                1. I made this cauliflower-leek kugel a few years ago and everyone liked it.


                                  Also, Joan Nathan's vegetable kugel is good.


                                  1. Big fan of the epicurious apple-matzoh kugel, which has been mentioned many times on many a thread.


                                    8 Replies
                                    1. re: amyvc

                                      I am a huge fan of the apple-matzoh kugel and I have mentioned it many times. But I didn't mention it this time because the OP said "if the dish could curb sugar input that would be great cause we have some diabetics". The apple-matzoh kugel is very sugary (even though I cut back on the sugar, still delicious but not light on the sugar!).

                                      1. re: amyvc

                                        I am making this and wonder whether you peel the apples or not. Let me know if you get a chance. Thanks.!

                                        1. re: rjlebed

                                          Yes, I do. I am not hosting Passover this year for the first time in many years and I am sad because we will not be having the apple-matzoh kugel! I offered to bring it to my sister's, but she declined. I am, however, bringing 12 lbs.of brisket...back to slicing.

                                          1. re: valerie

                                            Appreciate the prompt reply. The recipe is silent on it and I wondered whether it mattered. Also, the comments say to cut back on the sugar which I see that you do. Do you cut back to less than a cup? And, another poster on the site said that they only use brown sugar. Curious what you have found to work best!

                                            1. re: rjlebed

                                              You are right, it doesn't mention but I've always peeled the apples. I do cut back on the sugar to 3/4 cup. I use brown sugar too, so it's plenty sweet. Also, I use dried cranberries in place of raisins. I think I picked that up from the comments as well when I made it for the first time and I liked it. Let us know how it turns out!

                                              1. re: valerie

                                                Will do. By the way, since you are not going to have it at seder, there is no rule against making it for yourself later in the week! LOL It sounds like it might be a great breakfast during Passover!! I hope that you have a LOT of people to eat 12 lbs of brisket! I made a 5 pounder (which looks a little skimpy right now) but also have chicken. Since I always have way too much, I am hoping that I actually planned enough this time......... Have a wonderful holiday, Valerie!

                                                1. re: valerie

                                                  Kugel turned out great.............. ultimately.......... I was so busy cooking several dishes at a time that when I put the kugel in the oven I thought to myself that it looked awfully low in the pan. It was in the oven for about 5 minutes when a friend of mine who came over to drop something off and asked me what I was doing with the bowl of cut up apples!! Oops! I had forgotten to mix the apples in the kugel.... Got them in just in time and it was great! Thanks all for the help.

                                                  1. re: rjlebed

                                                    Glad it worked out! I should have mentioned that it can be made a day in advance and then re-heated. Sorry...I didn't think of it until you mentioned cooking several things at once. I am a big advocate of making things a day or 2 in advance.

                                                    Oh, and although I could make it for during the week, the problem is that I would be the one to eat it all! So next year I will be back in business hosting Passover (we are in the 6th month of renovations on our house which was the problem this year!) and I can make this kugel again.