Looking for the Ultimate Pesach Cholent?
Serves: 8
 
Ingredients
Kishka:
  • 1 carrot, peeled
  • 1 potato, peeled
  • 1 stalk celery
  • 1 small onion
  • ⅓ cup oil
  • 5 Tablespoons potato starch
  • 1 cup matzah ball mix or non-gebroks matzah ball mix
  • 1 teaspoon salt
  • 1½ teaspoons paprika
Cholent:
  • 1 Tablespoon kosher salt
  • 1 Tablespoon paprika
  • 1 Tablespoon garlic powder
  • 6 russet or Idaho potatoes, peeled and cut into ½-inch dice
  • 2 sweet potatoes, peeled and quartered
  • 2 onions, quartered
  • 2 pounds bone-in flanken
  • 2 Tablespoons potato starch
  • 3 cups water
  • 1 cup ketchup
  • ½ cup red wine
Instructions
  1. Prepare the kishka: In the bowl of a food processor fitted with the “S” blade, puree the vegetables.
  2. Add remaining ingredients; mix to combine.
  3. Place the mixture in a rectangular piece of parchment paper. Roll up tightly, making sure both ends are closed, to ensure that it doesn’t leak while cooking. Set aside.
  4. Prepare the cholent: In a small bowl, combine salt, paprika, and garlic powder. Set aside.
  5. In a medium bowl, toss potatoes, sweet potatoes, onions, and flanken with the spice mixture. Place into a slow cooker.
  6. In a small bowl, dissolve potato starch in the water. Add ketchup and wine. Add to slow cooker. Place prepared kishka into cholent.
  7. Cook on low until ready to serve, 12 hours or overnight, until flanken is tender.
Recipe by Between Carpools at https://betweencarpools.com/ultimate-pesach-cholent-gluten-free/