Reimagining Seder Leftovers

You put a lot of time, energy and heart into your Passover seders. The last thing you want to do is let anything go to waste. Instead, you can repurpose your leftovers.

“Recreating leftovers not only reduces food waste, it gives you another chance to use the same materials to create even more delicious, enjoyable [and] lovely treats,” Debby Segura, a designer, gourmet cook and cooking teacher, told the Journal.

Segura calls leftover broth from the seder “liquid gold.”

For instance, Segura calls leftover broth from the seder “liquid gold.” 

The seder is such a big meal that people may not eat much soup. But that’s okay. 

“Freeze it in a big Ziplock bag and save it for later in the holiday, when it’ll be appreciated,” Segura said. 

Toward the end of Passover, when everyone’s had their fill of meat, matzah and sweets, it’s the perfect time for a soup, brimming with fresh vegetables. 

“Simply pull the baggie of leftover chicken broth out of the freezer, thaw it out and start chopping,” she said.

Debby Segura’s Leftover Chicken Broth Minestrone

3-4 quarts clear chicken broth, room
     temperature. If it needs a little color,
     add some turmeric or saffron
1 cup chopped aromatics: white or brown
     onions and/or the white part of
     scallions, leeks, chopped fennel or any
     combination thereof.
¾ cup chopped celery (left over from the Seder!)
¾ cup carrots, sliced in ¼ thick rounds
¼ cup diced parsnip
2 cups sliced green cabbage (use those
     outer leaves you won’t be using for coleslaw!)
1 cup zucchini, cut into ½” cubes
1 cup chopped tomatoes (no seeds)
1 cup mushrooms, chopped or sliced in ¼” slices
1 ½ cups Yukon gold potatoes, cut into
     ½” cubes (or left over from the Seder!)
½ cup greens or herbs such as parsley
     (from the seder, too) and Swiss chard
Kosher salt and white pepper, to taste

Pour the broth through a fine strainer or sieve into a large soup pot, and bring it to a simmer. Add the aromatics, celery and carrots. Simmer until tender. 

Then add the cabbage, zucchini, tomatoes and mushrooms. Simmer until the zucchini is tender. 

Add the potatoes and simmer until tender but not mushy. Add the greens and herbs, and turn off the stove. When it has cooled enough to sip, add kosher salt and white pepper to taste. As I reach for that white pepper, I always remember my Grandma Mamie’s words: “What? I should work so hard cooking to have people complain the food looks dirty? Use white pepper!”

Serves 8 to 10 as first course, 6 as an entrée.

“If you made mashed potatoes as a side dish for the seder and have leftovers, you’re in luck,” Segura said. “Whether you bake them in ramekins, custard cups or muffin tins, individual kugels are mashed potatoes’ cute little cousins.” 

Since you’ll need about a cup of mashed potatoes per kugel, you’ll go through your leftovers quickly. 

“Tiny potato kugels are an adorable accompaniment for any entree,” she said. 

Debby Segura’s Passover Mashed Potatoes and Individual Kugels from Leftovers

Mashed Potatoes
3½ pounds Yukon gold potatoes, peeled
    and cut into ¾” chunks
1 garlic clove per potato, (about 6-8
    depending on the size of the potatoes)
    with root ends and peel removed,
    thinly sliced
2 Tbsp kosher salt
2 tsp onion soup mix (powder)
2 Tbsp flavorless oil or margarine
Additional salt and white pepper to taste

Place the cubes of potato and garlic cloves in a large soup pot with the kosher salt and water that is about 2” above the potatoes. Bring to a boil. Then, lower the flame, cover the pot and simmer for about 15 minutes or until the potato cubes are tender. Drain most of the water and reserve it. 

While the potatoes are still warm, add onion soup powder and oil or margarine, and mash everything together. Add reserved water to create the desired texture. Add seasonings to taste. Serve hot. 

Individual Kugels
1 cup leftover mashed potatoes per kugel, at room temperature
Chicken or vegetable broth
Matzah meal or almond flour to dust the tins or ramekins

Toppings
Caramelized onions. sautéed mushrooms, chives or garlic chives, snipped into ½ ” long pieces
Kosher salt

Place a rack at the center of the oven and preheat to 450°F. Use olive oil to generously grease as many individual ramekins or muffin tins as desired. Then dust with matzah meal or almond flour. Mix the leftover mashed potatoes with broth until fluffy and no longer stiff. Do not overmash or whip the potato mixture or it will become gummy.

Divide the mixture into the prepared pans. Arrange the caramelized onions, sautéed mushrooms or chives on top of the potatoes. Add a sprinkle of kosher salt. At this point, the Kugels can be refrigerated and used the next day if desired.

Bake the Kugels in a preheated oven for about 20 minutes or until the potato mixture just begins to color. Serve hot. 

Serves 8 to 10.

Raise your hand if you always buy too many apples for charoset. Segura’s Passover apple crisp is a great way to use all of those extras . 

“This is a holiday of desserts loaded with eggs, egg whites, and heavy doses of matzah meal, potato starch, sugar, sugar and more sugar,” Segura said. “This one has no eggs, a little matzah meal, a tiny bit of potato starch and just a little sugar.”

This dessert is easy to make, and a real crowd pleaser. 

Debby Segura’s Passover Apple Crisp 

Filling
5 large Gala or Golden Delicious apples,
     cored, peeled and cut in wedges
2 tsp potato starch (optional)
2 Tbsp brown sugar

Note: if you happen to have an open bottle of apple juice, white grape juice or Martinelli’s, add two or three tablespoons.

Topping
¼ cup matzah meal, crushed matzah bits or almond flour (for a gluten-free crisp)
¼ cup brown sugar
¼ cup flavorless oil (such as safflower oil)
½ tsp ground cinnamon
¼ tsp ground nutmeg
A pinch of ground ginger, ground cloves and salt

Preheat the oven to 425°F and place a rack on the middle level of the oven. Add the apple slices to a large, microwave safe bowl and toss lightly with the potato starch. Microwave for 6 minutes, stir, and then microwave again for about 3 minutes until the apples are tender. (The timing varies with different microwave ovens.).

To make the topping, in a small mixing bowl, combine the matzah meal or almond flour, brown sugar, oil and spices. 

Pour the hot fruit mixture into an 8” or 9” round baking pan. Generously sprinkle the topping mixture on top of the filling. 

Place the pan into the preheated oven and bake until the topping just begins to brown, about 10 to 15 minutes. Cool at least 45 minutes to allow the filling to set before serving. Serve warm or at room temperature with a scoop of vanilla ice cream, If desired.

Serves 4 to 6. This recipe may be doubled. 

While you can make this the day before, the topping may become a little soggy. To serve the next day, refresh the topping by reheating for 15 minutes at 350 F. 

This crisp may also be frozen. To serve after freezing, thaw completely and reheat for 15 minutes at 350° F.

Happy Passover!