Bird's Nest Vegetables

Bird’s Nest Vegetables
Pareve --serves 8 to10

This recipe creates a pastry bird nest, but you can transform mashed potatoes into a nest. For a brighter nest, try mashing sweet potatoes.
If you’re very talented, you can even sculpt the vegetables to look like a bird and her eggs. That might be beyond the scope of a regular Shabbat dinner, but for a Bar or Bat Mitzvah who has the good fortune of this parasha (the shortest haftarah of the year), it would be a fun side dish.

The photo is a real bird's nest above our outdoor light, not the product of this recipe.

Ingredients rsz 06 ki teitzei copy

  • 4- 10 oz. packages of frozen patty shells (check to make sure they’re pareve if you’re using them for a meat meal).
  • 2 lb. mushrooms, sliced
  • 1/3 cup olive oil
  • 4 cloves garlic, minced
  • 4 cups broccoli flowerets
  • 8 medium yellow squash or zucchini, cubed
  • 4 medium carrots, cut into julienne strips
  • 2 cups sliced roasted red peppers (begin with 2 cups of fresh red peppers or use app. 10 oz. of bottled red peppers)
  • 2 cups diced green pepper
  • 2 tsp. marjoram, crushed
  • 6 cups pareve chicken broth
  • salt and pepper to taste
  • ½ cup cornstarch
  • 1 cup water


  1. Prepare the patty shells according to package directions.
  2. Meanwhile in a large skillet or Dutch oven, brown mushrooms in olive oil with garlic.
  3. Add broccoli, squash, carrots, red pepper, green pepper, marjoram and chicken broth. Bring to a boil.
  4. Mix cornstarch with cold water and add to the broth.
  5. Cover and simmer 10 min. Season to taste.
  6. When ready to serve, place the vegetables in the prepared patty shells.

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