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Potato Vegetable Kugel
Potato Vegetable Kugel is a traditional Jewish recipe for a classic cake-like accompaniment of vegetables bound with eggs and matzoh meal that's baked prior to cutting and serving. The full recipe is presented here and I hope you enjoy this classic Jewish version of: Potato Vegetable Kugel.
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
8–12
Rating: 
Tags : Vegetarian RecipesSpice RecipesVegetable RecipesBaking RecipesJewish Recipes
This is a classic Jewish dish, often served at Hanukkah and uses matzoh meal as the binding agent for the vegetables.
Ingredients:
2 tbsp vegetable oil
1 large onion, chopped
450g yellow squash (or butternut squash), coarsely grated
2 large carrots, peeled and coarsely grated
2 large baking potatoes, peeled and coarsely grated
3 large eggs
1 tsp salt
1/4 tsp freshly-ground
black pepper
40g fresh
parsley, chopped
1 tsp paprika
35g matzoh meal
paprika for dusting
oil for greasing
Method:
Add the 2 tbsp oil to a frying pan and use to gently fry the onion over medium-low heat until soft (about 10 minutes). Combine the squash and carrots in a large mixing bowl then stir in the onions.
Place the grated potatoes in a strainer or a muslin cloth and squeeze out as much excess moisture as you can. Now add the potatoes to the other vegetables and mix to combine. Crack in the eggs and mix thoroughly then season with the salt, black pepper, parsley and paprika. Finally stir in the matzoh meal.
Grease a 20cm square baking dish then pre-heat in an oven warmed to 170°C for 5 minutes. Remove from the oven, scrape the vegetable mixture into this then lightly brush the top with vegetable oil. Dust the top with a little more paprika then return to the oven and bake for about 1 hour, or until the kugel is set and golden brown on top. Remove from the oven and allow to cool for 5 minutes before cutting into squares and serving.
