Passover recipes

Here are some recipes to consider making for Passover, the eight-day Jewish festival marking the ancient Hebrews' deliverance from slavery in Egypt. This year, Passover begins at sundown on April 8 and continues until sundown on April 16.

These recipes were tested by the Pittsburgh Post-Gazette

ROASTED GARLIC ASPARAGUS

Makes 6 servings

1/2 cup extra-virgin olive oil

8 cloves fresh garlic, minced

1 teaspoon onion powder

2 tablespoons fresh finely chopped parsley

2 pounds thin asparagus, ends trimmed

Fleur de sel or coarse sea salt

Freshly ground black pepper

1. Preheat oven to 400. Line a large jellyroll pan with parchment paper. Set aside.

2. In a small pot, heat the oil, garlic, onion powder and parsley on medium-low heat. Cook for 3 minutes, until the garlic mixture is fragrant but not browned.

3. Spread the asparagus in a single layer on the prepared pan. Lightly sprinkle with coarse sea salt and freshly ground pepper. Drizzle on the garlic-oil mixture.

4. Roast for 8 to 10 minutes, until the asparagus are bright green; do not overcook.

Transfer to platter; serve hot.

From "Passover by Design: Picture-Perfect Kosher by Design Recipes for the Holiday" by Susie Fishbein (Mesorah, 2008)

BEEF ROULADE ON CREAMY PARSNIPS

Makes 6 servings

For the roulades:

2 ½ pounds eye of the rib steak; have butcher thinly slice and pound into 6 flat pieces (as for veal scaloppine), tied

1/2 teaspoon fine sea salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon dried thyme

2 tablespoons olive oil

1/2 cup beef stock 4 cups water

2 bay leaves

2 sprigs fresh rosemary

1 cup red wine, such as cabernet sauvignon

4 teaspoons potato starch

For the parsnips:

3 large parsnips, peeled and cut into 1/2-inch chunks

3 tablespoons kosher-for-Passover margarine, cut into chunks

1/3 cup nondairy creamer

1. Unroll each beef roll. Season with salt, pepper, garlic powder and thyme. Re-roll and re-tie.

2. Heat oil in a frying pan. Sear the meat roulades, turning with tongs as they brown, for a total of 6 to 7 minutes.

3. Place the beef stock and water into a large soup pot. Whisk and bring to a boil. Add the bay leaves and rosemary. Reduce heat and simmer. When the roulades are seared, add them to the beef stock. Simmer for 10 minutes for medium-rare, or 12 minutes for medium, but do not overcook.

4. Remove the roulades from the stock. Discard rosemary and bay leaves. Whisk the red wine with the potato starch. Add to the stock. Simmer for 18 to 20 minutes until thick and syrupy.

5. Prepare the parsnips: Meanwhile, place parsnips into a medium pot. Cover with water. Bring to a boil and cook until very soft, about 20 minutes. Drain parsnips and place them, while hot, into bowl of food processor fitted with a metal blade. Add kosher-for-Passover margarine and creamer. Pulse until creamy and smooth, like mashed potatoes.

6. Place a dollop of creamy parsnips in the center of each plate. Slice each roulade in half and place the 2 halves on the parsnips. Drizzle with red-wine sauce.

"Passover by Design: Picture-Perfect Kosher by Design Recipes for the Holiday" by Susie Fishbein (Mesorah, 2008)

ROASTED CARAMELIZED CARROTS

Makes 8 to 10 servings

3 pounds carrots, peeled and sliced into 1/4-inch discs (I did diagonal cuts)

1/2 cup sugar

3 to 4 tablespoons vegetable oil

1. Preheat oven to 400 degrees.

2. In a large bowl, combine the carrots, sugar and oil.

3. Spread the carrots into 2 jellyroll pans in single layers.

4. Roast for about 45 minutes to an hour on the middle and top racks of the oven until the carrots are caramelized and begin to shrivel.

5. Switch the pans midway through cooking time. Shake occasionally to prevent the carrots from burning.

— "Passover by Design: Picture-Perfect Kosher by Design Recipes for the Holiday" by Susie Fishbein (Mesorah, 2008)

UNBELIEVABLE BROWNIES

Nonstick cooking spray

4 large eggs

2 cups sugar

1 cup vegetable oil

1/2 teaspoon fine sea salt

3/4 cup kosher-for-Passover Dutch process cocoa powder

1 cup potato starch

1/2 cup kosher-for-Passover semi-sweet chocolate chips (optional, but I added chips, only bittersweet ones)

1. Preheat oven to 350 degrees. Spray an 11-by-7-inch brownie pan with nonstick cooking spray. Set aside.

2. In the bowl of an electric mixer, beat the eggs and sugar until smooth. Add the oil and salt. Mix. Sprinkle in the cocoa powder and mix to make the batter chocolaty. Add the potato starch and mix to combine. Scrape down the sides with a spatula. Stir in the chocolate chips if using.

3. Pour into prepared pan. Bake for 35 to 40 minutes. Allow to cool before serving.

"Passover by Design: Picture-Perfect Kosher by Design Recipes for the Holiday" by Susie Fishbein (Mesorah, 2008)