We’re aware of an issue with one of the QR codes in the Ta’amim Pesach recipe and inspiration booklet. If you are looking for our Seder Plate Salad, click here!
Serves 4-6
Prep time: < 5 mins | Cooking time: approx 1 hour
Whilst Rosh Hashanah marks the start of a new calendar year, it actually falls in the seventh Hebrew month (Tishrei), and more literally translates to ‘Head of the Year’. The first month, Nisan, coincides with the Passover period, and is the first month for the setting of the calendar by the new moon. But Rosh Hashanah is, according to our tradition, the day on which Hashem created humanity, and is established as a time for spiritual renewal, and the first day of a new year for humankind.
At this time, the head of the year, we ask Hashem to bless us that we should be ‘as the head and not the tail,’ granting us the wisdom, the insight and the success to be good leaders and good role models for all.
There is a widely held custom to eat from the head of a lamb or fish, or simply to place a head on the Rosh Hashanah table, and if this is your tradition, we encourage you to do so. Our whole stuffed fish (p6) is served with the head and fulfils this custom. However, we have opted on this occasion to represent the siman with these gorgeous vegan-friendly solo garlic heads, each containing one large clove, which we picked up at a local greengrocer. We serve the each garlic whole, and allow guests each to partake of their own ‘head’ as they make the ‘Yehi Ratzon’ (see p4). If you can’t find these, roast a normal garlic bulb with your potatoes and bring it to the table served whole, allowing each guest to take a clove from the head.
Ingredients
- 1 kg Baby Potatoes
- 10-12 Solo Garlics left in skins
or 1 large head of Garlic whole
1½ to 2 tbsp Oil - Ground Sea Salt
- Black Pepper
Method
- Wash and drain potatoes and place in a roasting pan.
- Coat in oil and a generous amount of freshly ground salt and pepper.
- Place in oven and roast for 15 minutes, then add the garlic to the pan.
- Roast for a further 45 minutes or until golden-brown, shaking halfway.
- If the garlic begins to turn too brown, remove from the tray and return potatoes to the oven until fully cooked.
- Serve whole, along with the whole heads of garlic.
(Image Credit: Sophy Weiss Photography)
