I was looking to use up some vegetables in my pantry, to make a starchy side dish that could replace the standard Passover potatoes. After tasting the sweet, rich, and easy results, I decided to save the recipe for posterity.
Note: Read my post on peeling vegetables. Generally, I leave peel on root vegetables like squash and turnip.
Ingredients:
- 2 onions, peeled
- 2 teaspoons oil
- Butternut squash, seeds removed. About two cups of any winter squash may be substituted.
- 2 sweet potatoes
- 1 medium turnip
- 5-6 cloves garlic
- 3 bay leaves
- Salt and pepper
- Water
Instructions:
- Heat oil in large pot.
- Chop onions coarsely and add to pan. Saute for 5-10 minutes, stirring occasionally.
- Chop squash, potatoes and turnip into one-inch (2-3 cm.) cubes. Add to pot along with garlic, salt and pepper to taste.
- Add one cup water and stir. When the water boils, lower the heat and cover.
- Cook for approximately 30 minutes, stirring occasionally and adding water to prevent burning.
- It’s done when the vegetables are soft but still retain their shape (the sweet potato will likely fall apart).
Hannah Katsman
I'm a mother of six, who loves to share tips on cooking healthy, home-cooked meals quickly and cheaply. I grew up in Cincinnati, Ohio, and currently live in Israel.