Make your own kishke on Passover or any time, this recipe is gluten free. Use in cholent or stuff inside chicken or just bake it up and enjoy with gravy.
Homemade Passover Kishke
Servings
2 Servings
Ingredients
- 1 large sweet potato 3/4 pound
- 1 large carrot 1/4 pound
- 1 medium onion 1/4 pound
- 1/3 cup extra light olive oil
- 1 1/2 tablespoons kosher salt
- 4 cups potato starch or tapioca starch
Instructions
- Preheat oven to 350°F. Grease a 9- x 13-inch baking pan, and set aside.
- In a food processor fitted with the knife blade, process potato, carrot, and onion until they are ground very finely, stopping the machine and scraping down the sides with a rubber spatula as necessary. Pour the processed vegetables into a large bowl, and add oil and salt. Add potato starch or tapioca starch, 1 cup at a time. Keep adding more starch and kneed as you go along, until you have a dough-like mixture that holds together.
- Press the kishka into the greased pan, and even out the top with the back of a rubber spatula.
- Bake uncovered for 45 minutes. Set aside until just cool enough to handle.
You should be able to do that, you may want to wrap it in tinfoil over the parchment to help hold its shape.
Can you roll up this mixture in parchment and bake it like the shape of a regular kishke instead of baking in a pan?
looking forward to cooking parve kishka!