a 0 l r Cup FPI The supporting cast will make your Passover seder delicious. -SWEET POTATO PUREE WITH SWEET CRUMB TOPPING Preheat oven to 350E Spray a baking dish or dispos- able aluminum pan with non-stick cooking spray. Set aside. Combine farfel and broth in a medium bowl and let stand 5 minutes. Stir well and set aside. Meanwhile, heat oil in a large skillet over medium- high heat. Add onions and garlic and saute until onions are golden, about 8 minutes. Add this to the farfel mix- ture and stir in the remaining ingredients. Transfer the mixture to the prepared pan and smooth the top. Bake for 1 hour, or until set and golden on top. Cut into squares or fluff to serve like stuffing. Makes 12- 20 servings (depending on what else you are serving). Potatoes: 4 pounds sweet potatoes or yams 2 T. olive oil, butter or margarine finely grated peel from 1/2 orange 1/2 t. ground cinnamon salt to taste ground white pepper to taste Topping: 1/2 cup matzah cake flour or meal 1/2 cup chopped pecans 1/4 cup brown sugar 6 T. vegetable oil, butter or margarine Preheat oven to 350E Spray a casserole or large baking dish with non-stick cooking spray. Set aside. Pierce whole potatoes in several places with a fork. Place the potatoes on the top oven rack and place a bak- ing sheet below the potatoes. Bake the potatoes until very tender, about 1 hour or more (if the potatoes are not tender, they will not mash well). Remove the potatoes from the oven and allow to cool enough to handle. Cut the potatoes into very thick slices and peel off the skins with a small knife and your fin- gers. Transfer the peeled potatoes to a large mixing bowl. Mash or whip the potatoes until as smooth as you like. Add the remaining ingredients and transfer the potatoes to the prepared baking dish. Combine all topping ingredients in a small bowl and stir well. Sprinkle the topping over the potatoes and bake until very hot and the topping is golden. Serve immedi- ately. Makes 8-12 servings. EASY POTATO KUGEL 1 1/2-2 pounds Idaho or Russet potatoes, peeled and THE EASIEST MIXED VEGETABLES EVER 2 red bell peppers Sweet potato puree with sweet crumb topping ANNABEL COHEN Special to the. Jewish News S ide dishes are the supporting players to your delicious meal, and simple can be sensational, especially when you consider that Passover has the most courses, the most dishes, the most time spent at the table and the longest dean up of any holiday meal. You're not getting away with anything when you make uncomplicated side dishes for the Pesach. If anything, you're practicing one of the fundamental rules of menu planning. If your meal is elaborate — which no doubt it is with all the appetizers, fish, soup, entrees, and the compulsory sweet table at the end — the side dishes should not be fussy But basic doesn't mean boring and it assuredly does not mean tasteless. What's more, if you, like most busy hosts, delegate some of cooking responsibilities to others, you can safely assign these recipes to even the most uninitiated cook. They'll turn out great every time. MATZAH SPINACH ARTICHOKE BAKE 2 cups matzah farfel 2 cups chicken or vegetable broth, hot 1/4 cup olive oil 2 cups chopped onions 2 t. minced garlic 3 T. fresh chopped dill or 2 t. dried 2 packages (10 oz.) frozen chopped spinach, thawed, squeezed dry 1 can (14 oz.) artichoke hearts, chopped 3 large eggs, lightly beaten kosher salt and pepper to taste 2 cups grated Parmesan cheese, optional coarsely grated 1/4 cup olive oil 2 cups chopped onions 6 large eggs, beaten lightly 1 cup matzah meal 2 t. kosher salt, or more to taste 1/2 t. ground black pepper, or more to taste Preheat oven to 375F and spray a 9x13 baking dish with non-stick cooking spray. Place grated potatoes in a colander over a deep plate and allow the potatoes to become darkened. Rinse the potatoes under cold water and drain very well. Set aside. Transfer the potatoes to a large bowl and add remain- ing ingredients and stir well. Transfer the mixture to the prepared pan and cook, uncovered, for 1 hour. Cover, if getting too dark, reduce heat to 325F and cook until set: The kugel may be made 1 day ahead, and chilled, cov- ered. To reheat, cut into squares and bake covered, at 250F for up to 2 hours. Makes 12-20. 2 yellow bell peppers 1 medium onion 1 pound thin asparagus 2 cups thin sliced carrots, or packaged shredded carrots . 3 T. butter or extra virgin olive oil kosher salt and pepper to taste 1 T. sesame seeds fresh chopped parsley, garnish Combine all raw ingredients except parsley in a large baking dish and keep warm at 250F for up to 3 hours. Adjust seasonings and serve hot, tossed with the fresh parsley, Makes 8-12 servings. CAULIFLOWER PUREE Serve this as a potato alternative. For variety, saute 2 cups of onions in butter or vegetable oil until crispy. SENSATIONAL on page 88 3/28 2003 87