Sautéed Vegetable Souffle

Elky Friedman Recipe By
  • Cooking and Prep: 1.5 h
  • Serves: 8
  • Contains:

I know that there are loads of vegetable kugel recipes out there for Pesach. What makes this one unique is that it actually acquires its aromatic flavor from the process of sauteeing before baking. Take note below how few spices this calls for (yet it is still extremely tasty). Somehow, sauteeing the shredded veggies brings out the best of their flavor! Best part: This is a truly healthy alternative to some of the other sides that will be on the table. Enjoy!

Ingredients (11)

Main ingredients

Start Cooking

Sauté

  1. In a food processor, shred onions, carrots, zucchini, squash, celery knob, and red pepper.

  2. Heat a deep skillet (or use a pot). Add olive oil and shredded vegetables. Sauté for 15 to 20 minutes, or until they soften. Turn off and let cool.

Bake

  1. Preheat the oven to 350 degrees Fahrenheit.

  2. Add eggs, potato starch, salt, and pepper to the vegetable mixture. Mix well.

  3. Pour mixture into a round (or square) oven-to-table baking pan (or a disposable nine-inch pan). Bake for 50 minutes.

Tip:

This can be made into individual minis for even nicer presentation! Just make sure to spray the baking pans well so that they pop out easily.

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