Sandy Sonnenfelt, the prepared foods manager at Market Hall Foods, adapted this recipe for home cooks from the store’s beloved Savory Vegetable Kugel. She writes: “Instead of carrots, I used sweet potatoes and added leeks. Butternut squash would be great in it as well. I would encourage cooks to try any combination of vegetables they fancy as long as they are squeezed as dry as possible after grating. The kugel is also deliciously gluten free.”
6 tablespoons extra virgin olive oil and a little more for oiling the casserole dish
2 medium leeks, sliced into thin rounds, washed and dried
1 medium onion (approximately 1/2 pound), diced
3 large garlic cloves, finely chopped
2 russet potatoes (approximately 1 pound), peeled, grated, rinsed well, and squeezed dry as possible
1 sweet potato (approximately 1/2 pound), peeled and grated
3 medium zucchini (approximately 3/4 pound), grated and squeezed as dry as possible
5 large eggs, beaten
2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon black pepper
Preheat oven to 350°. Grease a 9 x 13 casserole dish with oil.
Heat a large sauté pan. Add 4 tablespoons oil, leeks, onions, garlic, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Sauté on medium low flame, stirring often until starting to brown, 10–15 minutes.
Add potatoes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to pan, sauté 1 minute. Add sweet potato, sauté 1 minute. Add zucchini, sauté 1 minute. Cool this mixture.
Add 1 teaspoon salt, 1 teaspoon paprika, and 1/4 teaspoon black pepper to eggs. Add eggs and the remaining 2 tablespoons olive oil to cooled vegetable mixture. Mix well and pour into greased casserole dish. Smooth top.
Bake for 35–40 minutes until cooked through and top is golden brown.