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Mar 16, 2011 10:13 AM

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 -