|This is the latest kugel and you can see the carrots.|
2 carrots, peeled and cut into chunks
1 zucchini, cut into chunks
salt and pepper to taste
5 eggs, beaten
(I left out matzah meal and sugar.)
Preheat oven to 500 degrees. Susie says 400 degrees.
Place 1/4 cup of the oil in a 9 x 13 baking pan. Set aside.
Fill a large bowl with cold water. Peel potatoes, cut in quarters and place in bowl.. Let stand, while you do the other potatoes.
Place other onion and carrots in food processor and shred. (I believe, Susie uses the sharp edged attachment.) We have a controversy in our house as to who wants shredded potatoes and who wants the smaller pieces which mix together. Shredded won.
Add potato to food processor, followed by zucchini.
Add cooked onions and scallions to food processor.
Place mixture in a bowl and combine all ingredients together so there is a color consistency. There should be flecks of green and orange.
Add salt and pepper to mixture. Mix in. Stir in eggs.
Place baking dish with oil in hot oven. When oil sizzles, remove and spoon some of the oil into the potato mixture, mixing well. (This will help make the kugel fluffy.)
Pour potatoes in bake and bake uncovered for 45 minutes. Bake at 500 degrees for ten minutes and then bake at 425 degrees for the remaining time.
|This is another Vegetable Potato Kugel.|
Wishing all our Jewish bloggers a sweet and happy year. May you have all that you need.
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