Vikki’s Light Vegetable Kugel

Name: Vikki’s Light Vegetable Kugel
Cuisine: Israeli
Ingredients: 3 large courgettes, about 450 g (1 lb), topped and tailed; 3 large carrots, about 250-300 g (9-10 oz), peeled; 2 baking potatoes, about 450 g (1 lb), peeled; 1 large onion, about 200-225 g (7-8 oz), peeled; 4 large eggs, whisked together; 1½ teaspoons sea salt; 25 grinds black pepper; 150 ml (5 fl oz) sunflower oil; 50 g (2 oz) dried breadcrumbs

Preparation info

Makes
8-10
servings

Difficulty
Easy

Appears in

Mother and Daughter Jewish Cooking

By Evelyn Rose and Judi Rose

Published 2000

About

In the old days kugel was served as a meatless main dish; nowadays it makes an excellent accompaniment to chicken or meat. Alternatively, it could be the star of a vegetarian main course for six. For the smaller family, halve all the ingredients but bake just as long in a smaller dish.

Ingredients

3 large courgettes, about 450 g (1 lb), topped and tailed
3 large

Asia
Israel
Side dish
Vegetarian

Method

Select an oven-to-table dish measuring approximately 25 × 20 × 5 cm (10 × 8 × 2 in) deep, or use an oval gratin dish 28-30 cm (11-12 in) long.

Preheat the oven to 180°C (350°F/Gas 4).

Grate all the vegetables on the finest blade of the food processor (or by hand)