Sunday, March 21, 2010

Vegetable Kugel (aka Kugel Cake)

My boys love this so much they will eat it 4x a day during Passover (breakfast, lunch, dinner, dessert...). The original recipe uses more margarine, but I find it tastier with a reduced quantity (as shown below). Enjoy!

Adapted from The Jewish Holiday Kitchen

(note: using a food processor makes this really easy to prepare, given all the grating...)
1 C grated raw apple (1/2 lb)
1 C grated raw sweet potato (1/4 lb)
1 C grated raw carrot (1/4 lb)
1 C matzah meal (or ~2 C flour)
1/4 C margarine (or butter)
1 t salt
1 t baking soda
1 t cinnamon
1 t nutmeg
1/2 C sugar (optional, or use Splenda)

1. Preheat oven to 325F. Grease a 10-inch casserole or muffin tins.
2. Mix all ingredients together.
3. Pour into baking dish. Cover with aluminum foil and bake 45 minutes. If using muffin tins, bake 30 minutes.
4. Raise oven to 350F, remove cover, and bake an additional 15 minutes. Slice and eat hot as a vegetable, or for breakfast or lunch in place of Matzoh during Passover. Tastes like unfrosted carrot cake—yum!

Note: if you make a double, triple, or quad recipe (which we often do) and bake in a larger casserole, you will need to bake for an hour or more, depending on size.

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