Confetti Vegetable Kugel
So colorful, so delicious! Excellent for both vegetarians and non-vegetarians.

Norene Gilletz

Food Editor’s Note: I have made this vegetable kugel with both sweet potatoes and white potatoes and both were delicious. As a potato kugel lover, however, I have to admit I preferred the one with white potatoes (and a bit less black pepper). The added vegetables and seasonings give it color and a unique flavor. I was a bit absent-minded when I made this and used the shredding disc in my food processor, instead of the grating disc, but the kugel came out beautifully just the same. This is an interesting and healthy side dish to serve a crowd, especially during Passover, when you want something traditional (what’s more traditional than a potato kugel!), yet different. I suggest using a 10 by 15-inch glass casserole dish. Serve the kugel immediately or reheat in the oven to retain its crispiness.

This recipe is from Norene’s cookbook MealLeaniYumm! Norene is also the author of one of my all-time favorite cookbooks, The Pleasures of Your Processor, which she has recently updated and retitled The Food Processor Bible (see footer for more information). All her cookbooks are kosher, provide practical details (about freezing, for example), and are generally informative and easy-to-use.

Ingredients

3 medium zucchini, unpeeled (1 pound)
3 carrots, peeled
2 sweet potatoes or 3 large potatoes, peeled (about 1 pound)
2 medium onions
2 cloves garlic
1/2 cup parsley leaves
3-4 tablespoons chopped fresh basil (or 1 teaspoon dried)
4 eggs plus 4 egg whites (or 6 eggs)
1/2 cup potato starch or matzo meal
1 1/4 teaspoon salt (or to taste)
1/2 teaspoon pepper (or to taste)
2 teaspoons olive oil

Preheat oven to 375 degrees F. Grate zucchini, carrots, and potatoes. (Can be done in the food processor.) Finely mince onions, garlic, parsley and basil. Combine all ingredients in a large mixing bowl and mix well.

Spray a 3-quart rectangular or oval casserole with non-stick spray. Add vegetable mixture and spread evenly. Bake for 1 hour and 10 minutes, or until golden brown and firm.

Yield: 12 servings. Freezes and/or reheats well.

101 calories per serving, 2.7 g fat (0.7 g saturated), 71 mg cholesterol, 4 g protein, 15 g carbohydrate, 315 mg sodium, 280 mg potassium, <1 mg iron, 2 g fiber, 35 mg calcium.

Variations:

1. Mixture can be baked in sprayed muffin tins at 375 degrees for 25 to 30 minutes, until golden brown.
2. Recipe may be halved. Bake in a 1 1/2 quart greased casserole for 45 to 55 minutes.

Reprinted with permission from MealLeaniYumm!, a kosher cookbook by Norene Gilletz. Norene’s newest cookbook is The Food Processor Bible (464 pages, soft cover, layflat binding, $24.95 U.S.). For cookbooks, cooking demonstrations & seminars, orders/fundraising info, call 1-888-811-9866 or 416-226-2466 or visit Norene’s web site at http://www.gourmania.com.