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Pesach Vegetable Blintzes
O u r C h e f s ’

F a vo r i t es with Squash Sauce
This recipe has a very special place in my heart. When I was asked what recipes come to mind
when thinking about Pesach the first thing I answered was my Bobby’s best vegetable blintzes.
So go ahead, try this one, you’ll thank me (well, my grandma) later.

INGREDIENTS: DIRECTIONS:
Blintzes: Blintzes:
18 eggs In a mixing bowl, combine all the ingredients for the blintzes
4 1/2 tablespoons and mix until well combined. (Alternatively, you can use a food
potato starch processor. )
1 tsp salt Heat a large frying pan with a little bit of oil and add one ladle
3/4 cup water of batter to the pan.
1/4 cup oil Cook for 2 minutes, then flip and cook for another 2 minutes.
Repeat this process until all blintzes are done.

Filling: Filling:
4 carrots (from the chicken soup) In another mixing bowl, combine all the vegetables and blend
3 squash (from the chicken soup) until smooth using an immersion blender.
2 parsnip (from the chicken soup) Add 1/4 cup of the filling to the center of each blintz.
3 Idaho potatoes (from the Fold over the sides and then roll them into a log.
chicken soup or cooked
separately) Sauce:
For the sauce, heat the oil in a medium-sized saucepan and add
Sauce: three onions.
3 white onion, diced Cook on a low flame until they turn golden brown, approximately
3 tablespoons oil 12-15 minutes. Add the squash and continue cooking on a low
flame until it becomes soft.
3 squash, peeled and diced Remove from heat and stir in the salt. Serve warm over the
1 teaspoon salt blintzes.

INGREDIENTS: DIRECTIONS:
1 knob celery, peeled Start by putting each the bones and drumsticks into
2 parsnip, peeled individual wrap and boil bags.
My 4 small parsley root, peeled In a 12 quart pot add the vegetables in order of which
they’re listed.
Favorite 4 zucchini, peeled and halved Add the chicken on top and fill the pot 3/4 with water.
4-5 carrots, peeled and halved
Bring to a boil, then lower the flame and allow to
Chicken 3 Idaho potatoes simmer for 8-10 hours.
3 tablespoons salt
Soup 3 lb chicken bones Allow the soup to cool, discard the chicken bones, knob
celery, and parsley root. Remove the drumsticks from
1 lb chicken drumsticks or bottoms
the bag and add them to the soup.
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