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Sweet Potato-Vegetable Casserole

Don't let the fact that this is "just a casserole" fool you; this particular casserole with its colorful layered vegetables and spicy kick from the sesame tahini and garam masala makes this a beautiful choice to serve as a centerpiece vegetarian/vegan dish at a Seder dinner. Garam Masala is a special spice blend, a key ingredient in many curries, generally used throughout South Asia, and often added in a small quantity at the end of cooking to add a subtle flavor to the dish.Garam Masala differs according to the region its from and the personal taste of the maker, but a standard Garam Masala can be found easily in the international section of any big grocery store or in any Indian or South Asian specialty stores. Peppers can be roasted yourself or you may subtitute jarred roasted peppers if you prefer. Please note if you only eat labeled foods for Passover: It may be difficult to get tahini paste that is marked Kosher for Passover

Emile Henry Le Potier 5.4-Quart Roasting Dish


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Preheat oven to 375 degrees. Lightly oil an 8-inch square glass baking dish. Set aside.

In food processor or blender, process the almonds until just minced. ( Add yeast flakes, blend briefly and set aside.-Omit for Passover)

In a large skillet, heat 2 teaspoons of oil over a medium flame. Add onion and saute until lightly golden, about 8 minutes. Transfer to a medium bowl.

In the same skillet, heat another 2 teaspoons of oil. Add the leeks and saute 5 minutes, stirring often. Add the leeks to the onions, mix well and set aside.

In the skillet, heat another 2 teaspoons of oil. Add the carrots and season with salt and freshly ground pepper to taste. Saute for 4 minutes, or until carrots are just tender. Transfer to another bowl.

Heat remaining 2 teaspoons of oil in the skillet. Add zucchini, marjoram, and salt and pepper to taste. Saute for 2 minutes then set aside.

Make tahini sauce by heating 1 tablespoon of oil in a small saucepan over a low flame. Add garlic and saute for 1 minute. Stir in tahini and water. Simmer for 5 minutes. Stir in garam masala and salt and pepper to taste. Set aside.

In the prepared baking dish, layer one-third of the sweet potato slices, half the leek mixture, another one-third potatoes, then remaining leeks. Top with carrots, zucchini, pepper strips and remaining potatoes. Drizzle with tahini sauce.

Cover the baking dish with parchment paper and then foil. Bake until knife inserted in center pierces all layers easily, about 40 minutes. Remove paper and foil. Sprinkle casserole with almond mixture and bake, uncovered, until lightly golden, about 10 minutes. Serve hot.

Ingredients

1/4 cup blanched almonds

1-2 tbsp.nutritional yeast (omit for Passover)

8 tsp. vegetable oil, plus 1 tbsp.

1 med. onion, halved and sliced

3 med. leeks (white and light green parts), thinly sliced

3 med. carrots, cut into matchsticks

Salt and freshly ground pepper

2 med. zucchini, thinly sliced

1/4- 1/2 tsp.dried marjoram

2 med. cloves garlic, peeled and minced

3 tbsp. tahini

1 c. water

1/4 tsp. garam masala

2 med. sweet potatoes, peeled and thinly sliced

2 med. red bell peppers, roasted and cut into thin strips

Makes 6 servings.

Matzah Plate

Free your inner artist and celebrate Passover like a King! Want to make some outstandingly creative, Decorative Seder Plates & Passover Ritual Items made by American & Israeli artists part of your seder?