On Passover, we are reminded that we are not just a member of our immediate family or one specific community; as Jews, we are members of a bigger family, with millions of brothers and sisters all over the world.
Boston’s Jewish community extends all the way to the Ukraine, to a city called Dnepropetrovsk. For the past 22 years, the Jewish Community Relations Council of Greater Boston has engaged in the Dnepropetrovsk Kehillah Project (DKP), cultivating a relationship with the Jews in this city, one of Boston’s sister cities. Through this partnership, volunteers from both cities have taken part in social justice programs and Jewish engagement and have learned about each other’s shared and unique cultures.
And food is, of course, one of the most important and revealing aspects of any culture. This recipe comes from Chana Kaminezki, a member of the Dnep Jewish community and rebbetzin of Rabbi Shmuel Kaminezki, one of the Dnep leaders of the DKP. According to Chana, each of the two colorful layers in these two-toned savory muffins represents a city, united by our Jewish values to create a whole.
Two-Tone Muffins for Passover
A recipe from Dnepropetrovsk, Ukraine, Boston’s sister city
Makes about 15 muffins
For an optional garnish, pipe a swirl of mashed potatoes onto the top of the baked muffins before serving.
1 large sweet potato, peeled and cut into 1-inch pieces
4 carrots, peeled and cut into 1-inch pieces
6 large green zucchini, cut into 1-inch slices
1 large potato, peeled and cut into 1-inch pieces
2 large onions, diced
2 tablespoons vegetable oil
½ cup potato starch
2 teaspoons salt
1 teaspoon pepper
1. Preheat oven to 350 degrees. Fill two big pots with 1 quart water and bring to boil. Add carrots and sweet potatoes to one pot and zucchini and potato to the other. Boil until vegetables are soft, about 25 minutes. Drain each pot separately and transfer each mixture to two separate large mixing bowls. Using potato masher or fork, mash vegetables in bowls until no large chunks remain. Set carrot and sweet potato mixture aside to cool. Return zucchini and potato mixture to colander and set aside to drain and cool. (Do not wash bowl that zucchini and potato mixture was in.)
2. Meanwhile, heat oil in 12-inch skillet over medium heat. Add onions and cook, stirring occasionally, until translucent, about 10 minutes. Stir zucchini and potato mixture to release any remaining liquid, and transfer back to large bowl. Add half of cooked onions to each bowl, along with 2 eggs, ¼ cup potato starch, 1 teaspoon salt and ½ teaspoon pepper. Mix well.
3. Lightly coat cupcake tin with cooking spray. Spoon ¼ cup zucchini and potato mixture into each muffin mold and smooth top. Add ¼ cup sweet potato and carrot mixture on top of zucchini and potato mixture and smooth top. Transfer to oven and bake until firm and lightly browned, about 45 minutes. Refrigerate until cold before removing from muffin tin. To remove, run small, flexible offset spatula or butter knife around edge of muffins to loosen them from tins, then carefully lift them with the spatula or knife. Bring to room temperature or reheat before serving.
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