Parve Cholent Recipe

Parve Cholent Recipe

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 potatoes, peeled and cubed
  • 2 cups brown rice
  • 2 beets, peeled and quartered
  • 6 eggs in their shells
  • 2 tablespoons garlic powder
  • 2 tablespoons seasoned salt
  • 1 cup water
  • salt and pepper to taste
  • 1/4 cup olive oil
  • water to cover
  1. Heat 2 tablespoons of olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
  2. Layer half the potatoes on the bottom of a slow cooker. Add the cooked onions and rice; top with the remaining potatoes and beets.
  3. Nestle the eggs into the mixture: they should be almost completely submerged when you add the water.
  4. Mix the garlic powder and seasoned salt into 1 cup of water. Pour over the cholent. Season with salt and pepper. Drizzle with 1/4 cup of olive oil.
  5. Add water to cover. Too much water will make your cholent mushy; not enough may cause it to burn.
  6. Cover with the lid and set your slow cooker on low; cook overnight.
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