Vegetable Kugel with Caramelized Leeks

It’s Passover time! This Vegetable Kugel is chock full of potatoes, sweet potatoes, zucchini and leeks. Yum!

Vegetable Kugel with Caramelized Leeks

Now that Purim and SXSW are over, my mind is only on one thing. Sleep! Okay two things, sleep and Passover. And vegetables. Alright, three things. Well, this Vegetable Kugel recipe has two out of three of those things. Not too bad! And if you use your kugel as a pillow it has it all. A lot of people I know don’t get as excited as I do about Passover, and I can see why. Mushy gefilte fish, those weird jelly fruit things, no beer for 8 days. But I love it! I love the challenge of chametz free cooking and an excuse to eat matzo ball soup for every meal. Plus, flourless chocolate cake (recipe coming soon), an excuse for a dinner party, and lots of wine!!

Vegetable Kugel with Caramelized Leeks

I’ve got TONS of Passover recipes ready to share with you, and even more in our first ebook! First up, vegetable kugel. But not just any vegetable kugel, this one has sweet caramelized leeks, sweet potatoes, zucchini. It makes a great pareve side, or I like to top mine with Greek yogurt and eat a piece for lunch. Best part is, it’s easy!

Vegetable Kugel with Caramelized LeeksPre-heat oven to 350 degrees F. First, slice light green parts of leeks into rounds and heat up a large sauté pan over medium heat. Add a tablespoon of oil and leeks with 1/4 teaspoon salt and turn heat to low. Sauté, stirring often until slightly browned and translucent.

Vegetable Kugel with Caramelized Leeks

Meanwhile, grease a 9 x 13 casserole dish with oil. Shred up the remaining vegetables- 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, 1/4 cup vegetable oil, matzo meal, remaining salt and pepper in a large bowl. You can even use gluten free matzo meal to make this gluten free! If you mixture is wet, add in a little more matzo meal. Pour mixture into the casserole dish and bake for 45 minutes until kugel is cooked through and topping is browned.

Vegetable Kugel with Caramelized Leeks

Let cool slightly, cut into squares and eat!

Vegetable Kugel with Caramelized Leeks

You can even make this ahead and reheat in the oven when ready to serve. Don’t you love all the colors??

Vegetable Kugel with Caramelized LeeksVegetable Kugel with Caramelized Leeks

Vegetable Kugel with Caramelized Leeks
 
Prep time
Cook time
Total time
 
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:
Recipe type: Passover
Cuisine: Jewish
Serves: 16
Ingredients
  • 2 large leeks, or 3 small leeks
  • ¼ cup vegetable oil, plus more for greasing pan and sautéing
  • 1 large russet potato, washed well and peeled
  • 1 large sweet potato, washed well and peeled
  • 2 medium zucchini, washed well and NOT peeled
  • 1 medium white onion
  • 3 medium garlic cloves
  • 3 large eggs, beaten
  • 3 tablespoons matzo meal
  • 1 teaspoon salt, divided
  • ½ teaspoon cracked black pepper
Instructions
  1. Pre-heat oven to 350 degrees F. First, slice the light parts of the leeks into rounds and heat up a large sauté pan over medium heat. Add a tablespoon of oil and leeks with ¼ teaspoon salt and turn heat to low. Sauté, stirring often until slightly browned and translucent.
  2. Meanwhile, grease a 9 x 13 casserole dish with oil.
  3. Shred up the remaining vegetables with a hand grater or food processer- 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, salt and pepper in a large bowl. If you mixture is wet, add in a little more matzo meal.
  4. Pour mixture into the casserole dish and bake for 45 minutes until kugel is cooked through and topping is browned.
  5. Let cool slightly, cut into squares and eat!
  6. You can even make this ahead and reheat in the oven when ready to serve.

 

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Comments

  1. Amy, what a beautiful, healthy, and creative idea!! I have a young nephew who needs to avoid gluten. I can easily make this gluten free by taking my gluten -free matzo and making meal in the food processor. Thanks for this recipe!!

  2. Can’t wait for the Passover recipes! I need to get crackin’! And can you believe I have never made kugel?? I need to get on that!

  3. This looks amazing! Also, I think this is the first time I realized we live in the same town. It seems like about 50% of all my favorite recipes come from you, so I guess it makes sense that we have similar taste.

  4. I am making this for seder this year! It was hard to choose between all your amazing recipes!

  5. The kugel is just beautiful and that is not easy to do with a kugel. I also need a vegetable recipe so I am so glad I found this post. I featured the recipe on my Friday Five – Passover addition over @Feed Your Soul Too – http://www.feedyoursoul2.com/2014/04/friday-five-passover-addition-2.html

  6. I just love this Kugel!
    It has everything that we like
    I will just use potato starch instead of the matzo meal (we don’t use matzo meal at all)
    Thanks!

  7. I clicked on this because it has a Vegan label, but I notice that there are eggs in the recipe- can they be substituted?

  8. Is the matzo meal/breadcrumbs critical? Will it work without any bread?

  9. I’ve been thinking of making this for a while. I made it last night, with more eggs and more matzoh meal (because it was a bit wet). Anyway, it turned out great ! Thanks for this recipe.

Trackbacks

  1. […] traditional side dish is Kugel.  This Vegetable Kugel was created by What Jew Wanna […]

  2. […] Ingredients (adapted from What Jew Wanna Eat): […]

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  4. […] Recipes: Vegetable Kugel with Caramelized Leeks (Vegan), Mushroom Kale Wild Rice […]

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