Vegetable Kugel with Caramelized Leeks

Vegetable Kugel with Caramelized Leeks

from whatjewwannaeat.com
75 min
9 servings

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.

Ingredients

  • 5 tablespoons vegetable or olive oil (divided, plus more for greasing the pan)
  • 2 large leeks (or 3 small leeks, sliced into rounds)
  • 1 1/2 teaspoons 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

Directions

  1. 1

    Pre-heat oven to 350 degrees F. Grease a 9 x 9 casserole dish with oil and set aside.

  2. 2

    Heat a large sauté pan over medium heat. Add a tablespoon of oil and leeks with 1/4 teaspoon salt. Immediately turn heat to medium-low. Sauté, stirring often until slightly browned and translucent, about 10-15 minutes.

  3. 3

    Shred up the remaining vegetables with a hand grater or food processor- potato, sweet potato, onion, zucchini, 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 is very wet, add in a little more matzo meal.

  4. 4

    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.

  5. 5

    Let cool slightly, cut into squares and eat!