Best 2 Parve Cholent Recipes

Embark on a culinary journey to discover the enticing world of parve cholent, a traditional Jewish stew that embodies the essence of slow-cooked comfort food. Originating in Eastern Europe, this savory dish showcases a symphony of flavors and textures, featuring tender meat, hearty potatoes, and a medley of vegetables enveloped in a rich and flavorful broth. Indulge in three delectable variations of parve cholent, each offering a unique twist on this classic recipe. From the traditional Ashkenazi cholent, brimming with beef, barley, and a tapestry of spices, to the Moroccan cholent, perfumed with aromatic cumin and paprika, and the Yemenite cholent, characterized by its vibrant blend of fenugreek and turmeric, these recipes cater to diverse palates and preferences. Prepare to tantalize your taste buds with this hearty and soul-satisfying dish, perfect for Sabbath gatherings or any occasion that calls for a taste of tradition.

Here are our top 2 tried and tested recipes!

MOM'S AUTHENTIC KOSHER CHOLENT RECIPE

Mom's Authentic Kosher Cholent Recipe image

This is a very filling and hearty stew. It cooks slowly overnight for a minimum of 10 to 15 hours or more on a very low flame.

Provided by Sherrie D.

Categories Soups, Stews and Chili Recipes Soup Recipes

Time 10h40m

Yield 8

Number Of Ingredients 11

Ingredients

3 onions, quartered
4 tablespoons vegetable oil
4 pounds chuck roast, cut into large chunks
1 cup dry kidney beans
1 cup dried pinto beans
1 cup pearl barley
5 large potatoes, peeled and cut into thirds
boiling water to cover
2 (1 ounce) packages dry onion and mushroom soup mix
2 tablespoons garlic powder
salt and pepper to taste

Steps:

In a large oven safe pot or roasting pan, saute onions in oil over medium heat.
Add meat, and brown well on all sides.
Mix in beans; stir continuously until the beans start to shrivel. Stir in the barley. Add potatoes, and add just enough boiling water to cover the meat and potatoes. Mix in dry soup mix and garlic. Season with salt and pepper. Bring to a boil, lower heat, and simmer partially covered for 20 minutes on stove top.
Preheat oven to 200 degrees F (95 degrees C).
Cover pot tightly, and place in preheated oven. Allow to cook overnight for at least 10 to 15 hours. Check periodically to make sure you have enough liquid to cover; add small amounts of water if needed. Do not stir; stirring will break up the chunks of potatoes.

Nutrition Facts : Calories 1066.5 calories, Carbohydrate 98.3 g, Cholesterol 161 mg, Fat 49.2 g, Fiber 17.3 g, Protein 58 g, SaturatedFat 17.6 g, Sodium 616.1 mg, Sugar 5.3 g

PAREVE CHOLENT

Pareve Cholent image

This no-meat Cholent recipe is always a hit. You can add meat if you like, but most people don't even realize that the meat is missing.

Provided by SuperRebbetzin

Categories Soups, Stews and Chili Recipes Stews

Time 11h20m

Yield 6

Number Of Ingredients 17

Ingredients

1 cup dry kidney beans
½ cup dry white beans
½ cup barley
2 large potatoes, peeled and cubed
1 large sweet potato, peeled and cubed
1 large onion, cut into chunks
2 cloves garlic, minced
⅔ cup ketchup
¼ cup barbeque sauce
¼ cup soy sauce
¼ cup brown sugar
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons paprika
2 teaspoons ground black pepper
1 tablespoon salt
4 cups water, or more as needed to cover

Steps:

Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbeque sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cook on High for 3 hours, then reduce heat to Low and continue cooking overnight until the beans are tender.

Nutrition Facts : Calories 464.5 calories, Carbohydrate 98.9 g, Fat 1.3 g, Fiber 16.1 g, Protein 18.3 g, SaturatedFat 0.3 g, Sodium 2243.6 mg, Sugar 21.7 g

Tips:

Choose the right beans: This recipe calls for Great Northern beans, but you can use any type of bean you like. Just be sure to soak them overnight before cooking.
Season the beans well: The beans are the star of this dish, so make sure to season them well with salt, pepper, and garlic powder. You can also add other spices, such as cumin, chili powder, or paprika.
Use a slow cooker: A slow cooker is the best way to cook cholent. It allows the beans to cook slowly and evenly, resulting in a tender and flavorful dish.
Don't forget the barley: Barley is a traditional ingredient in cholent. It adds a chewy texture and a nutty flavor to the dish.
Serve cholent with your favorite toppings: Cholent is traditionally served with hard-boiled eggs, potatoes, and onions. You can also add other toppings, such as sour cream, salsa, or pickles.

Conclusion:

Parve cholent is a delicious and hearty dish that is perfect for a Shabbat meal. It is easy to make and can be tailored to your own taste. With its rich flavor and satisfying texture, cholent is sure to become a favorite in your home.