When I think of kugel, I imagine a casserole of noodles, eggs, and fruit. But for Passover I’m not a fan of Passover noodles, so I make this savory potato vegetable pudding instead. Although it looks like a simple potato vegetable casserole, it tastes like a crispy pancake on the exterior and slightly custardy on the interior.
I use the food processor method: I pulse the ingredients until the mixture resembles shredded potatoes and vegetables. It is much easier than shredding everything. First, an egg and onion batter is processed, and then the rest of the ingredients are added. The other technique used for the crispy exterior is to heat the baking dish with your preferred fat in the oven so that when the batter hits the dish, the mixture begins to brown. As the kugel bakes, the bottom and sides of the dish become browned and crispy. If the top of the kugel isn’t as brown, you can always run the casserole under the broiler for a minute or two. Watch carefully so it does not burn.
Although this is a classic Passover savory side dish, it is delicious served anytime of the year. It is a nice accompaniment to grilled or roasted meat, chicken, or fish. I like the combination of potatoes, vegetables, and onions here. My preferred fat is chicken fat in this recipe. I think it brings more flavor to the simple potato vegetable combination. If you want just potatoes, add another potato and remove the zucchini and carrots.
Potato Vegetable Kugel
Serves 8 to 12
- 5 large eggs
- 2 large onions, cut into 2-inch chunks
- 14 scallions, light green and white part only, sliced
- 5 medium baking potatoes, cut into 2-inch cubes
- 1 medium zucchini, cut into 2-inch chunks
- 2 medium carrots, peeled and cut into 2-inch chunks
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup matzo meal
- 1/2 cup melted unsalted butter, margarine, vegetable oil, or rendered chicken fat
- 2 tablespoons thinly sliced chives or green part of scallions, for garnish
Preheat oven to 400 degrees F and place rack in upper third of oven.
Puree three eggs together with half of the onion and scallions in a food processor fitted with the metal blade until the mixture is smooth and fluffy. Add half of the potatoes, zucchini, and carrots and pulse until the mixture is finely chopped but still retains some texture. Place in a large mixing bowl. Repeat the process with the remaining ingredients.
Add the salt, pepper, matzo meal, and 1/4 cup melted butter, margarine, oil, or chicken fat and quickly process to combine. Do not overprocess.
Transfer to the mixing bowl and mix well so the mixture is nicely incorporated and not separated. Reserve. (You can test the batter for flavor at this point; heat a nonstick skillet on medium-high heat and add a tablespoon of oil to it. Spoon in a tablespoon of batter and cook on both sides until brown, about 4 minutes. Taste for seasoning; if desired, add more salt or pepper to the batter.)
Place the remaining 1/4 cup butter, margarine, oil, or chicken fat into a 9-by-13-inch baking dish. Place in the oven for about 5 to 7 minutes or until the fat is very hot. Remove from the oven with potholders and pour in the potato-vegetable batter. Spread evenly with a rubber spatula. Return to the oven and bake uncovered for about 50 to 60 minutes or until the top is nicely browned and crisp. Garnish with chives or scallions. Cut into squares and serve.
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