Recipe by Brynie Greisman

Pesach Vegetable Kugel

Passover
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Pesach Vegetable Kugel
Parve Parve
Easy Easy
6 Servings
Allergens

Contains

- Egg - Tree nuts
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian - Gluten Free - No Refined Sugar

This is a moist and somewhat custardy vegetable kugel, as it’s thickened only with almond flour. Hidden between the savory layers is a slightly sweet layer seasoned with warm spices that permeates the entire kugel in a nuanced way. The crunchy topping takes it up a level. We couldn’t get enough of it and even ate it cold.

Yields 1 9×13-inch (23×33 centimeter) kugel

Ingredients

Vegetable Kugel

  • 1 tablespoon Gefen Olive Oil

  • 1 large onion, diced

  • 2 cloves garlic, chopped or 2 cubes Gefen Frozen Garlic

  • 5 medium zucchinis, peeled

  • 1–2 carrots, peeled

  • 1/2 small or medium butternut squash, peeled

  • 5 eggs

  • 1/4 cup oil

  • 2 teaspoons salt, or to taste

  • pepper, to taste

  • 1/2 cup Gefen Almond Flour

Sweet Potato Layer

  • 2 medium sweet potatoes, peeled and grated

  • 1 egg

  • 1–2 tablespoons Gefen Almond Flour

  • 1 tablespoon oil

  • 1/2–1 teaspoon cinnamon

  • 1/4–1/2 teaspoon ground ginger

  • salt, to taste

  • pepper, to taste

Nut Topping

  • 1/2 cup chopped pecans or sliced almonds

  • 2 tablespoons Gefen Almond Flour

  • 1 and 1/2–2 tablespoons oil

  • 1/2 teaspoon cinnamon

  • pinch salt

  • 1–2 tablespoons honey (optional, but recommended)

Directions

Prepare the Vegetable Kugel

1.

Heat oil in a large frying pan. Add the onion and sauté until golden. Add the garlic for the last minute and stir.

2.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×13-inch (23×33-centimeter) baking pan (preferably Pyrex) with Gefen Parchment Paper.

3.

Grate the zucchini, carrots, and butternut squash. Then place them in a strainer and squeeze out any excess liquid. Pour into a bowl.

4.

Add the sautéed onion and garlic, eggs, oil, and seasonings. Mix well.

5.

Add almond flour and mix until fully incorporated. Divide in half.

Prepare the Sweet Potato Layer

1.

In a separate bowl, mix all ingredients for the sweet potato layer.

Prepare the Topping

1.

Combine nuts, almond flour, oil, cinnamon, and salt in a small bowl.

2.

Pour half of the veggie mixture into the prepared pan, smoothing out the top. Pour the sweet potato mixture on top, followed by remaining veggie mixture. Press it down evenly in the pan.

3.

Sprinkle the nut topping over the top. Drizzle honey over the topping, if desired.

Bake

1.

Bake for 55 minutes, or until golden and set. If the nuts brown too fast, cover loosely with parchment paper for the last 5–10 minutes. Once done, leave it in the oven with the door closed and oven off for 10 minutes.

Tips:

For a fresh, vibrant flavor, add a handful of chopped parsley to the veggie mixture.

This kugel can be frozen. Partially defrost and warm in the oven, covered, at a low temperature, until heated through.

Notes:

You can add carrots to the sweet potato layer to make it more noticeable.

Credits

Styling and Photography by Chay Berger
Food Prep by Leah Hamaoui

Recipe tags

brynie greisman classic Jewish food kosher for passover Pesach sweet potatoes vegetable kugel vegetables
Pesach Vegetable Kugel

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