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 9x13 pan
For more great ideas this Passover season, watch Pesach in a Pot!
Roasted Vegetable Yapchik
Recipe By Gitty Friedman
- Cooking and Prep: 3.5 h
- Serves: 8
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Contains:
Ingredients (13)
Roasted Vegetable Yapchik
Start Cooking
Prepare the Roasted Vegetable Yapchik
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Preheat oven to 400 degrees Fahrenheit.
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Peel and dice the carrot, sweet potato, onion, and celery.
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Grate the potatoes using the shredding blade in the food processor. Add the eggs, oil, and spices straight into the potatoes and mix.
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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.
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Bake uncovered on 400 degrees Fahrenheit for an hour and a half, then cover and lower to 300 for another hour and a half.
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