Three Vegetable Kugel
Source of Recipe
"Jewish Traditions Cookbook", by Marlena Spieler
2 zucchini -- coarsely grated
2 carrots -- coarsely grated
2 potatoes -- peeled and coarsely grated
1 onion -- grated
3 eggs -- lightly beaten
3 garlic cloves -- chopped
pinch sugar
1 tablespoon fresh parsley or basil -- finely chopped
2 tablespoons matzo meal (up to 3 tablespoons)
7 tablespoons olive oil or vegetable oil
salt -- to taste
ground black pepper -- to taste
Preheat oven to 350 degrees F.
Put the zucchini, 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 to 60 minutes, or until the vegetables are tender and the top is golden brown. Serve hot.
Makes 4 servings
Categories: Jewish, Kugels
Typed for you by Judi Mae Phelps
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