For Bernadine Van Gramberg, Julie Levett Parsons, Jenny Lindsay, Graeme Miller Vegetable Kugel Recipe Jewish comfort food. This is a variation of a traditional Jewish dish often eaten at Passover. You need to leave the dairy out to keep it Kosher. This makes two large flat Kugel like tarts. Mum use to make a much deeper Kugel in a cake tin. Kugel makes great leftovers and can be eaten cold. Serve with tomato chutney and sour cream. You can substitute carrot and zucchini for any of the veges below. There is also a sweet version made with apples and carrots and of course sugar – worth having a look on the internet. 3 large potatoes (I used Dutch Cream) 2 medium sweet potatoes ¼ butternut pumpkin 3 brown onion plus ½ onion extra 2 – 4 cloves of garlic 4 eggs 1 cup sour dough bread crumbs (or matzo Meal) ¾ cup self raising flour 1 ¼ cup of the best crunchy peanut butter you can find 100 grams softened butter plus 100 grams extra to grease tins 2 cups of grated tasty cheese 80 grams of grated Parmesan cheese 4 teaspoons of flake salt 1 teaspoon of grated nutmeg 1 teaspoon of curry powder 1 teaspoon of freshly ground black pepper 1 teaspoon of baking powder 2 large tart tins or dishes (without removable bottoms) very well-greased and dusted with bread crumbs. Preheat Oven to 180 degrees fan forced 30 minutes preparation time and 45 – 60 minutes cooking time Directions: Grate potatoes, sweet potatoes, pumpkin and 3 of the brown onions and then mix and sprinkle with 2 teaspoons of salt. Place in colander to drain over sink for at least 30 minutes. Intermittently squeeze water from vegetables. When vegetables have lost quite a lot of liquid transfer to a large mixing bowl and add flour, baking powder, remaining salt, spices, breadcrumbs, flour and 1 and ½ cups of the cheese and mix very well. In a food processor place peanut butter, softened butter, eggs and the remaining half a onion. Wizz ingredients to a smooth paste and then combine with vegetable mixture. Press mixture firmly into prepared tins and sprinkle with remaining cheese. Then bake to golden brown and a crust has formed on the bottom. Serve with chutney and sour cream.
Posted on: Tue, 08 Jul 2014 07:47:24 +0000
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