The basic recipe for this vegetable kugel uses zucchini, carrots, sweet potatoes and onions, but feel free to ad lib and add any extra veggies you have around.
Vegetable Kugel
Servings
8 Servings
Ingredients
- 3 medium zucchinis unpeeled and grated
- 3 medium carrots peeled and grated
- 2 sweet potatoes peeled and grated(about 1 pound)
- 2 medium onions chopped fine
- 2 teaspoons minced garlic
- 1/2 cup chopped parsley
- 3 tablespoons fresh basil or 1 teaspoon dried
- 4 eggs
- 4 egg whites
- 1/2 cup potato starch
- 1 1/4 teaspoons salt or more to taste
- 1/2 teaspoon black pepper or more to taste
- 2 teaspoons olive oil
Instructions
- Preheat oven to 375. Grease a 3 quart. baking dish.
- In a large bowl, combine zucchini, carrots, sweet potatoes, onions, garlic, parsley, and basil. Mix well.
- Add whole eggs, potato starch, salt, pepper and oil. Mix well.
- In the bowl of an electric mixer, beat egg whites until stiff.
- Fold whole egg mixture into stiff egg whites, then fold in the vegetable mixture.
- Spoon into the prepared dish and spread evenly. Bake for 1 hour and 10 minutes, or until golden brown and firm.
- Tip: Mixture can be baked in sprayed muffin tins at 375 for 25 to 30 minutes, until golden brown.Use fresh herbs, they make this dish fabulous
Can I make a day ahead?
Yes, most kugels can be made ahead.
Sure, most kugels freeze well.
Can this be frozen and reheated?
Oh gosh, at least you make typos funny :), I fixed it.
I thought I’d found another American-only veg and was about to Google carrtos when I saw carrots in the ingredients list!
yes. a little time standing at room temperature will ensure the slices come out nicely!
Is this just as good if I make it now and reheat in a few hours?
Yes. You can sub and equal amounts will work. Thank you!
Thank you!
can I sub corn starch or flour for the potato starch and if yes is it equal measurements?