This post may contain affiliate links which means I may receive a commission for purchases made through links. I will only recommend products that I have personally used! Learn more on my Private Policy page.
Well I was looking for some new recipes to make for our Seder dinner. Why not grab some of the recipes I highlighted in my Friday Five – Passover addition. I have not done this often enough. The recipes highlighted on my Friday Five always look so awesome. I enjoy the pics and I hope you do too as well as the recipes. My problem is that I start focusing on what I need to do next week and not taking advantage of all the recipes I have found. This time I thought some of these recipes were too good not to try. Now everyone who has made kugel before knows it is something we make at holiday time and say “oh that tastes so good.” Translation – it really isn’t that bad. 🙂 But this Vegetable Kugel is worth making. One thing I would do differently next time is to shred the vegetables instead of using my Cuisinart.
- 3 large leeks
- ¼ cup vegetable oil
- 2 medium russet potato, washed well and peeled
- 1 large sweet potato, washed well and peeled
- 3 medium zucchini, washed well
- 1 medium white onion
- 3 garlic cloves
- 3 large eggs, beaten
- 4 tablespoons matzah meal
- 1 teaspoon salt
- ½ teaspoon cracked black pepper
Pre-heat oven to 350 degrees F. Slice the light parts of the leeks up to the green stalks into rounds. Separate with your hands and place into a bowl of water to clean them well. Shake off the dirt and remove from the water and put them in a strainer. Meanwhile, heat a large saut̩ pan on medium heat. Add a tablespoon of oil and warm well. Add the leeks and 1/2 teaspoon salt and turn heat to low. Saut̩, stirring often until slightly browned and translucent 3 Р5 minutes.
Next, spray a 9 x 13 casserole dish with vegetable non-stick spray. Shred up the remaining vegetables with a food processor (use a hand grater instead) – potato, sweet potato, zucchini, onion and garlic and remove as much water as you can by placing in a strainer and squeezing out the excess water.
This is important to get the right consistency for the kugel! Combine with leeks, eggs, vegetable oil, matzah meal, salt and pepper in a large bowl.
If you mixture is wet, add in a little more matzah meal. I added a little extra. Pour the mixture into the casserole dish and bake for 45 minutes until kugel is cooked through and top is browned.
Let cool slightly, cut into squares and eat! Serve and enjoy!
I have only had a noodle kugel before and I love that, this looks so good too!! And of course lighter on the carbs!
Definitely lighter on the carbs. I always lose weight during these 8 days so it is a fringe benefit of no carbs.
I’ve never had kugel before, but that looks so good! I bet you could trick your kids into thinking there are no secret vegetables hiding in there 🙂
I like your way of thinking. That was funny.