Potato vegetable kugel
Recipe & Food Styling ANNA Magazine, Photography Jerry Grajewski
Ingredients
4 yellow onions, diced
4 tablespoons olive oil, divided
3 pounds Yukon gold potatoes
2 parsnips, peeled
3 carrots, peeled
2 zucchinis
Coarse salt and freshly ground pepper, to season
7 eggs
1/2 cup matzo meal
1 teaspoon baking powder
Preheat oven to 375 ̊F. In large sauté pan, over medium-low heat, caramelize onions in 3 tablespoons olive oil for about 15 minutes or until golden brown. Allow to cool.
Using large-holed grating attachment on food processor, grate potatoes, cutting as necessary to fit feed tube. Using clean dishtowel, squeeze excess water out of grated potatoes in small batches and place in large bowl. Grate parsnips, carrots and zucchini in food processor. Combine with drained potatoes. Stir in caramelized onions. Season generously with salt and pepper.
In small mixing bowl, whisk eggs. Whisk in matzo meal and baking powder. Pour matzo mixture into potato mixture and stir to incorporate. Grease 9 x 13-inch baking dish with remaining tablespoon
olive oil. Pour in potato vegetable mixture and smooth surface. Bake uncovered for about 1 1⁄2 hours until top is golden and centre of kugel is set. Serves 10 to 12.
