Do you receive the Overtime Cook email newsletter? It’s full of recipes, kitchen tips, menus and more! Click here to sign up. P.S – it’s completely free!
This has become one of my go-to side dishes, since I first came up with the recipe. I make a batch, divide it into smaller pans, and freeze it for a few shabbos meals. It freezes beautifully and it’s a real flavorful crowd pleaser!
I know you’re always looking for freezer friendly side dishes – I sure hope you give this one a shot!
Did you know that I share cooking demos, menu plans, giveaways, and lots more exclusive content on Instagram?
Follow me there for all that bonus content that you don’t want to miss!
Baked Veggie Farfel
- 2 Tablespoon olive oil
- 1 Sauté onion
- 2 teaspoons kosher salt, divided
- 4 cloves garlic, minced
- 1 red bell pepper, finely diced
- 6 stalks celery, finely diced
- 1 box (10-12 oz) white mushrooms, finely diced
- 1 small carrot, shredded or very finely diced
- 1/2 teaspoon sage
- 1/2 teaspoon thyme
- 1/2 teaspoon black pepper
- 10 oz Farfel (about 1 1/2 cups) *see note
- 3/4 cup white wine or chicken stock
- 2 1/2 cups water
1. Heat oil in a large frying pan over medium heat. Add onion and half of the salt. Cook, stirring occasionally, for about 5 minutes, until the onions are softened.
2. Add garlic, bell pepper, celery, mushroom and carrot. Stir to combine.
3. Add salt, sage, thyme and black pepper. Stir and reduce heat to low. Continue to cook for 20-30 minutes, stirring 2-3 times, until the vegetables are softened and aromatic.
4. Preheat oven to 350. Grease a 9x13 pan or oven to table dish and set aside.
5. Add Farfel and increase heat to high. Cool for 1-2 minutes, stirring constantly, until the Farfel is lightly toasted.
6. Pour wine into pan to deglaze, scraping up any browned bits that are stuck to the bottom of the pan.
7. Pour mixture into prepared baking pan and add water. Cover and bake for 40 minutes, then uncover and bake for an additional 10 minutes.
Baked Veggie Farfel can be frozen, fully baked. Rewarm, loosely covered, until heated through.
For this recipe, I greatly prefer the uneven shaped Farfel (sometimes called mama Farfel) to the rounded shape.
Like This Recipe? You will absolutely LOVE my cookbooks!
They also make a great gift!
Click here to purchase Something Sweet.
Click here to purchase Real Life Kosher Cooking
Click here to purchase More Real Life Kosher Cooking
Never miss a new recipe! Follow me for all the updates on:
Facebook| Instagram | Twitter | Pinterest
Thanks for stopping by! I know you’ll love this freezer friendly side dish! – Miriam
Disclosure: OvertimeCook.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Please clarify when/where to add the water. Thanks
When does the water get added? At the same time as the wine?