Serves four to six
This can be served as a vegetarian entree for the Seder table.
1½ pounds Yukon Gold potatoes, peeled and cut into large chunks
About 3 cups no-salt-added vegetable broth, or as needed
- Expect traffic delays when Obama visits Seattle Friday afternoon
- Huskies upset USC 17-12 and beat Steve Sarkisian, their former coach
- Win over USC puts UW’s coaching upgrade (Chris Petersen over Steve Sarkisian) on full display
- Lloyd McClendon will not return as Mariners' manager
- Even in death, 'Up' house owner Edith Macefield remains a mystery
Most Read Stories
Freshly ground black pepper
1 tablespoon olive oil
4 large (about 2½ pounds total) onions, cut into very thin slices
1¾ pounds fresh mushrooms, cleaned, stemmed and coarsely chopped
4 large eggs, preferably organic, separated into whites and yolks
½ cup finely chopped flat-leaf parsley (from about 15 stems)
1. Place the potatoes in a large saucepan, then pour the broth over them to cover. Bring to a boil over medium-high heat; cook for about 20 minutes or until just tender. Drain, reserving 3 tablespoons of the cooking liquid. Return the potatoes to the pan. Add the reserved cooking liquid and mash well, then season with salt and pepper to taste. Let cool slightly.
2. Meanwhile, heat the oil in a large Dutch oven or large skillet over medium heat. Add the onions and stir to coat. Cook uncovered for about 10 minutes, stirring occasionally, until softened but not colored. Transfer to a bowl, leaving some oil on the cooking surface.
3. Add the mushrooms to the Dutch oven or skillet (still over medium heat) and cook for about 15 minutes, until the moisture they release has evaporated. Add the onions back in, stirring to incorporate and warm through. Season with salt and pepper to taste.
4. Preheat the oven to 350 degrees. Have a deep-sided, 3-quart baking dish at hand.
5. Transfer the onion-mushroom mixture to the baking dish.
6. Stir the egg yolks and parsley into the potatoes. Whisk or beat the egg whites to form stiff peaks, then fold them into the potato mixture. Transfer to the baking dish, carefully spreading the mixture over the onion-mushroom base. Bake for one hour or until golden brown. Serve hot.
Variation: Add a seeded, chopped jalapeño pepper to the onion-mushroom mixture for more heat, or add a layer of roasted eggplant and peppers over the onion-mushroom mixture for a more substantial dish.
Nutritional information per serving (based on six): 260 calories, 12 g protein, 42 g carbohydrates, 6 g fat, 2 g saturated fat, 140 mg cholesterol, 120 mg sodium, 6 g dietary fiber, 11 g sugar
Adapted by The Washington Post from “Jewish Traditional Cooking: Over 150 Nostalgic and Contemporary Jewish Recipes,” by Ruth Joseph and Simon Round (Kyle, 2013).