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Passover is nearly here, and for many, it is a stressful week of cooking and hosting. As a holiday defined by restrictions, adding more can feel overwhelming as you prepare for the seder. You may also be navigating different Passover practices, especially if there’s a mix of Ashkenazi and Sephardic guests at your table (as there are in my blended family).
Luckily, I find my creativity thrives within the holiday’s constraints. It often sparks new ideas for recipes and meals, and my table becomes a place where everyone can feel comfortable digging in.
Without fail, in the week leading up to Passover, my inbox fills up with requests for seder dishes everyone can eat, whether gluten-free, vegan or dairy-free. Many traditional seder recipes don’t fit the range of dietary preferences and allergies we encounter today, leaving hosts unsure of how to accommodate their guests. My most common piece of advice: if you serve substantial side dishes that everyone can enjoy, you don’t need to worry about the one vegetarian at your table.
My most satisfying meals (during Passover or otherwise), rely on hearty vegetables. Between hard-boiled eggs and matzah balls, a “main protein” is often the last thing on my mind. For gluten-free guests, my default strategy is to make nearly everything gluten-free (besides matzah balls, of course), making it easier for them to navigate what’s safe.
With that in mind, I’m sharing two vegetarian and gluten-free-friendly recipes for Passover: Celery Root “Steak” with Horseradish and Parsley Chimichurri, and a Berry Pavlova with Manischewitz Compote. They are dishes everyone can enjoy.
The celery root “steak” highlights one of my favorite vegetables, the humble celery root, or celeriac. Often overlooked in the produce aisle because of its knobby exterior, it transforms when roasted. The flavor is mild, sweet, with buttery and earthy notes and a hint of celery. I even use it as the base of my vegan “pastrami” recipe because it holds its shape and stays “juicy” when cooked. I like to sear it to bring out the natural sweetness, then roast it before topping it with a zesty, tangy and herby chimichurri. Served at room temperature, it’s an easy make-ahead dish for your seder.
For dessert, I’m saying goodbye to the dry, lifeless sponge cake that my grandmother used to make and instead serving a pavlova that is free of both gluten and kitniyot (grains and legumes). For dairy-free guests, I use a nondairy whipped topping or coconut cream. The real star is the blueberry and Manischewitz compote, the perfect way to use up some of that sweet kosher wine. Its high sugar content helps it reduce beautifully and lets the blueberry flavor shine. The pavlova egg-white “shell” can be made up to two days ahead of time and stored in an airtight container at room temperature. I like to make mine the night before and let it cool and dry out overnight in the oven.
My seder table is typically vegetarian and largely gluten-free — often dairy or nut-free as well — but it’s always anchored by make-ahead dishes that everyone can enjoy, no matter their dietary requirements.
Celery Root “Steak” with Horseradish and Parsley Chimichurri
Serves 4
For celery root:
- 1 large celery root
- ½ tsp. kosher salt
- 4 Tbs. extra-virgin olive oil, divided
- 1 Tbs. horseradish
- 2 cloves garlic, minced
- 1 tsp. lemon zest
For chimichurri:
- ⅓ cup extra-virgin olive oil
- ½ tsp. lemon zest
- 1 Tbs. lemon juice
- 1 Tbs. horseradish
- 1 clove garlic, minced
- ¼ tsp. dried oregano
- ½ cup fresh chopped parsley
Preheat oven to 425 degrees.
Trim top and bottom root end of celery root and cut off any “hairy” bits. Scrub the vegetable and rinse under running water. No need to peel. Just be sure to scrub well.
Cut celery root into ¾-inch slabs, and use a paring knife to score shallow lines with a cross-hatch pattern on both sides of the “steak.” Salt liberally and set aside for 10 minutes.
Meanwhile, combine 2 Tbsp. of olive oil with horseradish, garlic and lemon zest in medium bowl.
Heat a large cast-iron pan over medium high heat. Add remaining oil. Add as many of the celery root “steaks” as you can without crowding the pan, working in batches, if necessary.
Cook for 3 to 4 minutes on each side until deep golden brown.
Transfer steaks to a large sheet pan, and brush with horseradish mixture. Bake until fork-tender, about 15 minutes.
While the celery root is cooking, make the chimichurri.
In a small bowl, combine olive oil, lemon zest, lemon juice, horseradish, garlic and oregano. Stir in parsley.
Serve celery root steaks with chimichurri.
Berry Pavlova with Manischewitz Compote
Serves 8 to 10
For pavlova:
- 4 large egg whites
- 1 cup granulated sugar
- 1 tsp. vanilla extract (kosher for Passover)
- 1 tsp. lemon juice
- 2 tsp. potato starch
For compote:
- 2 cups frozen blueberries, thawed
- ⅓ cup + 2 Tbs. sweet kosher wine, such as Manischewitz, divided
- 1 Tbs. lemon juice
- Pinch kosher salt
- 1 tsp. potato starch
For whipped cream:
- 1 cup cold heavy-whipping cream or nondairy alternative
- 1 Tbs. honey
- 1 tsp. vanilla extract (kosher for Passover)
For serving:
- Fresh blueberries, strawberries, raspberries
- Fresh mint
Make the pavlova:
Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
In food processor or blender, pulse the sugar until super fine. Set aside.
With a stand mixer or handheld mixer with whisk attachment, beat egg whites on medium-high until soft peaks form, about 5 minutes. When you lift the whisk, egg whites should gently curl over and droop, holding their shape for a few seconds.
Add sugar in two batches, whipping the first batch about 1 minute before adding the second batch. Once the sugar is added, increase the speed to high and beat until stiff, glossy peaks form.
Add vanilla extract and lemon juice, beating for 1 minute, until very stiff.
Use a rubber spatula to fold in potato starch.
Transfer to piping bag, or use an offset spatula to spread the pavlova mixture into a 9-inch circle, making decorative peaks if desired. Make sure the edges of the pavlova are relatively tall with an indentation in the center.
Place pavlova in oven and immediately reduce heat to 200 degrees. Bake until firm and dry, about 90 minutes. Rotate sheetpan if any spots begin to brown excessively. Try to limit the number of times that you open oven.
Turn off oven and let pavlova cool in oven.
Once cooled, serve immediately or store the pavlova egg-white shell in an airtight container at room temperature for up to two days.
Make the compote:
Combine the frozen blueberries, ⅓ cup of the wine, lemon juice and salt in medium saucepan over medium heat and bring to a boil. Decrease heat to medium-low and simmer until blueberries start to break down, 12 to 15 minutes. Use a fork or potato masher to slightly mash blueberries.
Meanwhile, in a small bowl, use a fork to whisk the remaining 2 tablespoons of wine and potato starch to make a slurry. Add slurry to saucepan and stir vigorously until thickened.
Serve immediately or transfer to a heat-safe container. The compote will thicken slightly as it cools.
Make the whipped cream:
In a large bowl, combine heavy cream, honey and vanilla extract. Use a handheld mixer to beat until stiff peaks form, starting on low speed and increasing gradually to high for 2 to 3 minutes. Set aside.
Assemble:
Spread whipped cream in the cavity of the cooled, dried pavlova. Top with compote and berries. Garnish with mint.