It's Passover time! This Vegetable Kugel is full of potatoes, sweet potatoes, zucchini and leeks. No need to wait until Passover to make this easy casserole.
Author: Amy Kritzer
Recipe type: Passover
5 tablespoons vegetable or olive oil, divided, plus more for greasing the pan
2 large leeks, or 3 small leeks, sliced into rounds
1 teaspoon salt, divided
1 large russet potato, (about ½ pound) washed well and peeled
1 large sweet potato, (about ½ pound) washed well and peeled
2 medium zucchini, (about ½ pound) washed well and NOT peeled
1 medium white onion, (about ½ pound)
3 medium garlic cloves
3 large eggs, beaten
3 tablespoons matzo meal
½ teaspoon fresh cracked black pepper
Pre-heat oven to 350 degrees F. Grease a 9 x 13 casserole dish with oil and set aside.
Heat a large sauté pan over medium heat. Add a tablespoon of oil and leeks with ¼ teaspoon salt. Immediately turn heat to medium low. Sauté, stirring often until slightly browned and translucent, about 10-15 minutes.
Shred up the remaining vegetables with a hand grater or food processor- potato, sweet potato, zucchini, onion and garlic and remove as much water as you can with paper towels. This is important for a dry kugel! Combine with leeks, eggs, ¼ cup vegetable oil, matzo meal, remaining salt and pepper in a large bowl. If you mixture is very wet, add in a little more matzo meal.
Pour mixture into the casserole dish, smooth over with a spatula, and bake for 45 minutes until kugel is cooked through and topping is browned.
Let cool slightly, cut into squares and eat!
Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/vegetable-kugel-caramelized-leeks/