A Creative Vegetable Kugel for the High Holidays

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.

Salmon skewers and noodle kugel are two other dishes available
for the High Holidays at Market Hall Foods.

Photos: Asha Loupy