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per, and mix it together with a fork.

Spread the fl our on a dinner plate.

Set up the ingredients in the order
that you’ll need them. Start with
the bowl of turkey, followed by the
mushroom fi lling and then the plate
of fl our, ending with a clean plate,
placed next to the stovetop.

Place ⅓ cup of turkey in your palm.

Flatten the turkey into a thin burger
patty and make an indentation in the
center. Place 1½ teaspoons of the
mushroom fi lling in the indentation.

Close the turkey around the fi lling,
making sure there are no seams.

Flatten the patty a little. Roll the patty
in fl our and shake off the excess.

Reserve them on the clean plate.

Repeat until all the turkey is gone.

You will need to rinse your hands
under cold water once or twice so
they don’t get sticky. Reserve the
leftover mushroom fi lling.

Drizzle 3 tablespoons of oil in a
large skillet and heat on a medium
fl ame. Move the kotlety to the skillet
and fry until it’s browned on the bot-
tom. Turn them over and brown the
top side. Turn them back and forth
a couple of times until the turkey is
no longer pink inside. If browning
occurs too quickly, lower the fl ame.

Move the kotlety to a platter. Heat
the reserved mushroom mixture on
a medium fl ame and sprinkle it over
the top of the kotlety.

Savory Carrot Zucchini Muffi ns |
Pareve or dairy
Yield: approximately 18 muffi ns
Equipment: 2 muffi n pans, a food
processor and 2 large pots
jumbo carrots
large sweet potato
large white potato
large zucchini
medium onions
tablespoons vegetable oil, or
more if needed
Kosher salt to taste, plus ¾
teaspoon, and ¾ teaspoon
No-stick vegetable spray or 2
tablespoons butter
¾ teaspoon sugar, plus ¾ teaspoon
1 egg, plus 1 egg
¼ cup potato starch, plus ¼ cup
½ teaspoon lemon zest, plus ½
teaspoon mphillips007 / iStock / Getty Images Plus
3 1
1 3
2 2
www.jewishexponent.com 24
MAY 12, 2022 | JEWISHEXPONENT.COM
Set up a food processor with the
metal cutting blade. Pour the water
into 2 large pots until they are two-
thirds full.

Peel the carrots and both pota-
toes. Rinse them and the zucchini
under cold water, then drain them on
paper towels.

Dice the carrots and sweet potato
into ½-inch pieces. Move them to
one of the large pots of water. Cover
the pot with a lid, and boil it on a high
fl ame for 45 minutes, or until the veg-
etables are very soft when pierced
with a utensil-sized fork.

Dice the white potato and zucchini
into ½-inch pieces. Move them to the
second pot of water. Cover it with
a lid, and boil it on a high fl ame for
35 minutes, until the vegetables are
very soft when pierced with a uten-
sil-sized fork.

Meanwhile, dice the onions, then
chop them. Heat the oil in a medi-
um-sized skillet on a medium-low
fl ame. Add the onions and sprinkle
them with salt to taste. Sauté them
until the onions are fragrant and soft-
ened. Reserve.

Preheat the oven to 350 degrees
F. Coat the muffi n tins generously
with no-stick vegetable spray or
preferably with butter, as the muffi ns
will release from the pans more eas-
ily. Do not use muffi n pan liners, as
these muffi ns are quite soft and fall
apart when pulled from liners.

Drain the carrot mixture in a col-
ander until the cooking liquids stop
dripping. Move the carrot mixture to
the food processor and puree. With a
spatula, move it to a large bowl. Rinse
out the food processor and dry it.

Drain the zucchini mixture in a col-
ander until the cooking liquids stop
dripping. Move it to the food proces-
sor. Pulse on and off to puree as the
zucchini gets watery. With a spatula,
move it to a second large bowl.

To both bowls, add half of the
onions, ¾ teaspoon of salt, ¾ tea-
spoon of sugar, 1 egg, ¼ cup of
potato starch and ½ teaspoon
of lemon zest. With a silicone or
wooden spoon, mix the ingredients
in each bowl until well combined.

Into each indentation in the muffi n
pans, place the zucchini mixture
until one-third full. Smooth the zuc-
chini mixture with the back of a tea-
spoon to create a smooth surface.

Top it with the carrot mixture until
two-thirds full.

Bake for 45-50 minutes. A cake
tester inserted in the centers should
come out clean. Remove the pan
from the oven, and cool it completely
to room temperature before remov-
ing from muffi n pans.

Serve them muffi ns with borscht,
kotlety, stuff ed cabbage and even
eggs. JE