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    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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