Popped Onion Delight

By Zakah Glaser

Meat/Dairy Pareve

Time > 60 Minutes

Difficulty Easy

Health & Allergies Vegan, Low-Fat, Low-Carb

Ingredients

5 yellow squash, julienned
5 parsnips, sliced
4 carrots, sliced
1 onion, thinly sliced
4 cans of whole button mushrooms
1 bag purple pearl onions
1 bag white pearl onions

Directions

Place all vegetables, except for pearl onions, in greased baking pan and spray vegetables with nonstick spray. Bake uncovered at 375*F, mixing frequently for 2 hours.

Boil pearl onions in water for 5 minutes. Drain and place in bowl with cold water and ice. Drain. Slice the root end of each onion and squeeze the onion. The onions should pop out of their peel. Mix onions into vegetables and turn oven off. Leave vegetables in still warm oven for 30 minutes.

By Zakah Glaser

Zakah Glaser is associate director of Soveya and is a Certified Nutrition, Wellness, and Weight Management Consultant. She offers weight-loss coaching to people struggling with overeating and is a sought-after speaker for women’s groups about the Torah perspective on health and nutrition. The recipes are all from Soveya's Incredibly Easy and Healthy Cookbook which features 300 no sugar and no flour recipes.

Note: All processed foods used for kosher cooking must bear kosher certification, leafy greens and other veggies must be checked for infestations, and all cooking must be done on kosher utensils, with meat and dairy kept separate.