Page 16 - cookbook 2020

Pomegranate Zucchini, with Mushrooms CauliflowerTempura

& Onions with Toasted Bread Crumbs

INGREDIENTS:
INGREDIENTS:
1 medium cauliflower, cooked and drained
2 tbsp. pomegranate juice 1 box fresh mushrooms ,sliced 1 egg, beaten
¼ cup arils from 1 large pomegranate 2 tbsp. cooking sherry (opt.) 2 tbsp. flour
3-4 tbsp. olive oil 3 tbsp. fresh bread crumbs ½ tsp. salt
1 medium onion, sliced Salt and pepper to taste dash of pepper
3 medium zucchini, sliced

PREPARATION: PREPARATION:
1. Heat oil in a large frying pan. 1. Combine eggs, flour and spices until smooth.
2. Add onions and cook over high heat until slightly brown and softened. 2. Dip florets into batter.
3. Add zucchini and mushrooms. Stir and cook quickly. 3. Deep fry until lightly brown. Drain well.
4. Add salt and pepper to taste. 5. Refrigerate overnight.
5. Remove vegetables from the pan; set aside and keep warm.
6. Add cooking sherry (optional) and pomegranate juice to deglaze pan.
7. Return vegetables to the pan.
8. Toast bread crumbs on a baking sheet at 425°F until brown.

tasteofchesed #8

14 tasteofchesed #1 15