Recipe by Gitty Friedman

Roasted Vegetable Yapchik

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Meat Meat
Easy Easy
8 Servings
Allergens

Contains

- Egg
3 Hours, 30 Minutes
Diets

Ingredients

Roasted Vegetable Yapchik

  • 6 large potatoes

  • 1 carrot

  • 1 sweet potato

  • 1 onion

  • 2 celery stalks

  • 1 teaspoon salt

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 1/4 teaspoon black pepper

  • 1/2 cup plus 1 tablespoon oil, divided

  • 4 eggs

  • 1 (3/4-pound) package boneless flanken, sliced into strips

  • 1 teaspoon salt

Directions

Prepare the Roasted Vegetable Yapchik

1.

Preheat oven to 400 degrees Fahrenheit.

2.

Peel and dice the carrot, sweet potato, onion, and celery.

3.

Grate the potatoes using the shredding blade in the food processor. Add the eggs, oil, and spices straight into the potatoes and mix.

4.

Pour half the batter into a greased pan. Layer on the vegetables and meat, and drizzle with the extra tablespoon oil and teaspoon salt. Cover with the rest of the kugel batter.

5.

Bake uncovered on 400 degrees Fahrenheit for an hour and a half, then cover and lower to 300 for another hour and a half.

Roasted Vegetable Yapchik

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Caryn
Caryn
2 years ago

can this be frozen?

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Debra Szatmary
Debra Szatmary
2 years ago

what size greased pan is suggested

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