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Recipe by Gitty Friedman

Roasted Vegetable Yapchik

Roasted Vegetable Yapchik add or remove this to/from your favorites
Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Egg
3 Hours, 30 Minutes
Diets

It’s always hard to find something new to make for Pesach using minimal ingredients. This recipe is a new spin on yapchik, but turns it into a completely new dish!

 

Yields 9×13 pan

 

For more great ideas this Passover season, watch Pesach in a Pot!

Ingredients

Roasted Vegetable Yapchik

  • 6 large potatoes

  • 1 carrot

  • 1 sweet potato

  • 1 onion

  • 2 celery stalks

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/4 teaspoon black pepper

  • 1/2 cup plus 1 tablespoon oil, divided

  • 4 eggs

  • 1 (3/4-pound) package boneless flanken, sliced into strips

  • 1 teaspoon salt

Directions

Prepare the Roasted Vegetable Yapchik

1.

Preheat oven to 400 degrees Fahrenheit.

2.

Peel and dice the carrot, sweet potato, onion, and celery.

3.

Grate the potatoes using the shredding blade in the food processor. Add the eggs, oil, and spices straight into the potatoes and mix.

4.

Pour half the batter into a greased pan. Layer on the vegetables and meat, and drizzle with the extra tablespoon oil and teaspoon salt. Cover with the rest of the kugel batter.

5.

Bake uncovered on 400 degrees Fahrenheit for an hour and a half, then cover and lower to 300 for another hour and a half.

Roasted Vegetable Yapchik

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Caryn
Caryn
1 year ago

can this be frozen?

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Debra Szatmary
Debra Szatmary
1 year ago

what size greased pan is suggested

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