Jewish
Seder Plate
$4
30 minsPrep
20 minsCook
50 minsTotal
EasyLevel
Nutrition per serving
220Calories
7gProtein
9gFat
28gCarbs
14gSugar
3gFiber
420mgSodium
90mgChol
2gSat Fat
210mgPotassium
35mgCalcium
1.4mgIron
0.3mcgVitamin B12
6mgVitamin C
Goes well with
Herbal Mint Tea
local
Manischewitz Concord Grape Wine
international
Instructions
1
Roast a lamb shank bone (zeroa) over an open flame or under a broiler until browned on the outside.
2
Hard-boil an egg, then roast it briefly over a flame or in a dry pan until the shell darkens (beitzah).
3
Prepare charoset by mixing finely chopped apples, chopped walnuts, a pinch of cinnamon, and a splash of sweet red wine.
4
Peel and grate fresh horseradish root, or chop romaine lettuce, for the bitter herbs (maror).
5
Rinse fresh parsley sprigs (karpas) and prepare a small bowl of salt water for dipping.
6
Arrange matzo, the roasted bone, roasted egg, charoset, bitter herbs, parsley, and salt water on the seder plate in their traditional positions.
7
Present the completed seder plate at the start of the Passover seder for ritual use during the retelling of the Exodus story.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 sheets matzo
- 1 piece1 piece roasted lamb shank bone (zeroa)
- 11 whole roasted egg (beitzah)
- 1/4 cup1/4 cup grated horseradish root (maror)
- 11 leaves romaine lettuce
- 11 medium, finely chopped apples
- 1/41/4 cup, chopped walnuts
- 1/2 tbsp1/2 tbsp sweet red wine
- 1/4 tsp1/4 tsp cinnamon
- 1/41/4 cup, sprigs parsley (karpas)
- 1/4 cup1/4 cup salt water
