Be the first to Yellow squash, onions, and carrots join potatoes in this delicious baked vegetable kugel. It is a perfect side dish for Hanukkah or any meal.
Prep Time: 15 minutes
Cook Time: 1 hour, 10 minutes
Ingredients:
- Vegetable oil spray
- 2 Tablespoons vegetable oil
- 1 large onion, chopped
- 1 pound yellow squash, coarsely grated
- 2 large carrots, peeled and coarsely grated
- 2 large baking potatoes
- 3 large eggs
- 1 teaspoon salt
- 1/4 teaspoon ground pepper
- 1/3 cup chopped fresh parsley
- 1 teaspoon paprika
- 1/4 cup matzoh meal
Preparation:
Preheat oven to 350 degrees F. Generously spray an 8-inch square pan or 7-cup baking dish with vegetable oil spray.
Gently saute the onion in the oil over medium-low heat until soft, about 10 minutes. Place grated squash and carrots in a large mixing bowl and add the onions.
Peel the potatoes and coarsely grate. Place in a strainer and squeeze out any excess moisture. Transfer the grated potatoes to the vegetables in the bowl. Mix in eggs, salt, pepper, parsley, paprika, and matzoh meal.
Heat the baking dish for 5 minutes in the preheated oven. Scrape the vegetable mixture into the hot pan. Lightly spray with vegetable oil and sprinkle with additional paprika for color.
Bake potato vegetable kugel about 1 hour until set and browned on top. Let rest 5 minutes before cutting to serve hot.
Yield: 6 to 8 servings
Gently saute the onion in the oil over medium-low heat until soft, about 10 minutes. Place grated squash and carrots in a large mixing bowl and add the onions.
Peel the potatoes and coarsely grate. Place in a strainer and squeeze out any excess moisture. Transfer the grated potatoes to the vegetables in the bowl. Mix in eggs, salt, pepper, parsley, paprika, and matzoh meal.
Heat the baking dish for 5 minutes in the preheated oven. Scrape the vegetable mixture into the hot pan. Lightly spray with vegetable oil and sprinkle with additional paprika for color.
Bake potato vegetable kugel about 1 hour until set and browned on top. Let rest 5 minutes before cutting to serve hot.
Yield: 6 to 8 servings
