Recipe by Marlena Spieler

Three-Vegetable Passover Kugel

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Parve Parve
Easy Easy
4 Servings
Allergens

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.

Ingredients

Three-Vegetable Kugel

  • 2 courgettes (zucchini), coarsely grated

  • 2 carrots, coarsely grated

  • 2 potatoes, peeled and coarsely grated

  • 1 onion, grated

  • 3 eggs, lightly beaten

  • 3 cloves garlic, chopped or 3 cubes Gefen Frozen Garlic

  • pinch of sugar

  • 15 milliliters/1 tablespoon finely chopped fresh parsley or basil

  • 30 – 45 milliliters/ 2-3 tablespoons Manischewitz Matzo Meal

  • 105 milliliters/7 tablespoons olive or vegetable oil

  • salt

  • ground Gefen Black Pepper

Directions

Prepare the Three-Vegetable Kugel

1.

Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/Gas 4.

2.

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.

3.

Pour half the oil into an ovenproof dish, spoon in the vegetable mixture, then pour over the remaining oil.

4.

Bake for 40-60 minutes, or until the vegetables are tender and the top is golden brown. Serve hot.

Credits

Recipe excerpted from The Complete Guide to Traditional Jewish Cooking with permission from the publisher.

Three-Vegetable Passover Kugel

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