Grain & Legume-Free Chulent Recipe
What’s Shabbos without chulent? When I started Whole30, I was honestly stumped. It had to be grain-free, legume-free, diabetic-friendly, and somehow filling enough for a long Shabbat afternoon—plus, my kids still had to actually want to eat it. No pressure, right?
At first, I tried making a creamy soup with meat, but it just didn’t feel “Shabbosy.” So I did what I always do when I’m stuck: went to the vegetable store to see what inspiration would hit.
That’s when I spotted celery root and turnips. Perfect. I’d never worked with celery root before, but I figured—with the right spices—I could recreate that classic chulent flavor without the usual grains and beans.
What came out of it is now our go-to: a rich, hearty, veggie-packed chulent that’s Whole30-compliant, diabetic-friendly, totally satisfying, and best of all—my kids love it.
Veggie-Packed Chulent
Equipment
- Cutting Board
- Sharp Knife
- Crockpot or
- Heavy or Regular Pot
Ingredients
- 2 small potatoes
- 1 onion
- 1 small sweet potato or zucchini
- 2 carrots
- 2 medium parsnips
- 1 celery root
- 4 cloves of garlic
- 1 container tomato puree 240g (check for no sugar added)
- Salt, pepper, cumin, and paprika to taste
- 1.5 kilo asado with the bone
- Oil to coat bottom of pot
Instructions
Prep the vegetables:
- Peel and cut the potatoes, sweet potato, carrots, parsnips, celery root, and onion into medium chunks. Peel the garlic cloves.
Sear the meat:
- In a large heavy-bottomed pot or Dutch oven, heat a thin layer of oil over medium-high heat. Sear the asado on all sides until browned (about 2–3 minutes per side).
Sauté the aromatics:
- Add the chopped onion and whole garlic cloves to the pot. Sauté for 3–4 minutes until fragrant and lightly golden.
Add the veggies:
- Add all chopped vegetables to the pot and stir to combine.
Add tomato and spices:
- Pour in the tomato puree. Season generously with salt, pepper, cumin, and paprika. Mix everything gently.
Add liquid: Add enough water (or no-sugar-added broth) to just barely cover the contents.
- Add enough water (or no-sugar-added broth) to just barely cover the contents.
Shabbos Overnight Instructions (Crockpot or Blech):
- Here’s how to do it:
Prep as directed:
- Follow all the steps—sear the meat, sauté onion and garlic, add veggies, spices, and liquid.
- Transfer to a crockpot or heavy pot:
– Crockpot: Set to low and leave overnight (12–16 hours).
– Stovetop/Blech: Bring to a boil, then cover tightly and place on a blech or hot plate before Shabbos starts.
Check liquid levels: Make sure ingredients are just covered with water or broth. Add a bit more to account for overnight simmering.
- Serve hot on Shabbos day:
Notes
Can I cook this chulent in a crockpot?
Yes! After searing the meat and sautéing the aromatics in a pan, transfer everything to your crockpot. Cook on low for 8–12 hours overnight for a perfect Shabbat meal. Is this recipe freezer-friendly?
Definitely. Let it cool fully, then store in individual containers for up to 2 months. Great for batch cooking! Can I make this vegetarian?
You can! Swap the meat with mushrooms or a plant-based protein and use vegetable broth instead of water. Adjust spices to taste. Substitutions
Asado with bone: You can use brisket, flanken, or even boneless chuck if preferred.
Sweet potato: Swap for more white potato or butternut squash if needed.
Tomato puree: Crushed tomatoes or tomato paste mixed with water will also work.
Celery root: If unavailable, try turnip or more parsnip for a similar texture.
Oil: Olive oil, avocado oil, or schmaltz all work well.