Shredded carrots and courgettes add color and lightness to the traditional potato kugel. The lighter vegetable addition is a modern touch from places such as Israel, California and Southern France. An excellent, traditional-style dish for Pesach.
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/Gas 4.
Put the courgettes, carrots, potatoes, onion, eggs, garlic, sugar, parsley or basil, salt and pepper in a bowl and combine. Add the matzo meal and mix together to form a thick batter.
Pour half the oil into an ovenproof dish, spoon in the vegetable mixture, then pour over the remaining oil.
Bake for 40-60 minutes, or until the vegetables are tender and the top is golden brown. Serve hot.
Recipe excerpted from The Complete Guide to Traditional Jewish Cooking with permission from the publisher.