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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!
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- 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.
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Thanks for stopping by! I know you’ll love this freezer friendly side dish! – Miriam
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