Hands on: 30 minutes Total time: 1 1/2 hours Serves: 12
4 tablespoons olive oil, divided
2 red onions, sliced
2 cloves garlic, chopped
2 sweet potatoes, peeled and cubed
1 pound carrots (consider using rainbow carrots), cut into 1-inch pieces
1 pound beets, peeled and cut into wedges
1 pound celeriac, peeled and cubed
1 cup unsweetened applesauce
Zest of 1 lemon
Zest of 1 orange
2 tablespoons chopped fresh thyme
2 tablespoons chopped fresh savory
1 tablespoon chopped fresh tarragon
Salt and ground black pepper
5 matzos, crushed
1/2 teaspoon ground coriander
Heat oven to 375 degrees. Coat a large casserole dish with kosher for Passover cooking spray.
In a large skillet over medium-high, heat 1 tablespoon olive oil. Add onions and garlic and sauté until soft and starting to brown, about 10 minutes.
In a large bowl, combine onions and garlic with the sweet potatoes, carrots, beets, celeriac, applesauce, lemon zest, orange zest, thyme, savory and tarragon. Season with salt and pepper, then toss to coat. Spoon into the prepared casserole dish.
In a small bowl, combine crushed matzos with the remaining 3 tablespoons olive oil and coriander. Season with salt and black pepper. Sprinkle over the vegetable mixture. Bake for 1 hour, or until the vegetables are tender when pierced with a fork.
Per serving: 170 calories (percent of calories from fat, 25), 4 grams protein, 29 grams carbohydrates, 4 grams fiber, 5 grams fat (1 gram saturated), no cholesterol, 270 milligrams sodium.