Please enter the email you’re using for this account.
Parve
Easy
1 Hour
Diets 
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.
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
Preheat the oven to 180 degrees Celsius/350 degrees Fahrenheit/Gas 4.
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.
Pour half the oil into an ovenproof dish, spoon in the vegetable mixture, then pour over the remaining oil.
Bake for 40-60 minutes, or until the vegetables are tender and the top is golden brown. Serve hot.
Recipe excerpted from The Complete Guide to Traditional Jewish Cooking with permission from the publisher.
How Would You
Rate this recipe?
Please log in to rate
Reviews