Layered Vegetable Kugel Recipes

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LAYERED VEGETABLE KUGEL



Layered Vegetable Kugel image

This 3-layer Passover vegetable kugel includes a broccoli layer, a layer of carrot with orange juice, & a cauliflower layer with sauteed mushrooms & onions.

Provided by Eileen Goltz

Categories     Pareve

Time 2h

Yield 8 to 10 servings

Number Of Ingredients 25

1 (9x13-inch) baking panBroccoli Layer:
1 lb. broccoli, fresh blanched or frozen, chopped fine
3 eggs
½ cup matzah meal
1½ teaspoon garlic powder
1 teaspoon salt
½ teaspoon white pepperCarrot Layer:
½ cup oil or margarine
1 cup brown sugar
1 large egg
1½ cups matzah cake meal
1 teaspoon baking powder
1 teaspoon salt
½ teaspoon cinnamon
2 cups carrots, shredded
¼ cup orange juice
¼ cup lemon juiceCauliflower Layer:
¼ cup oil
½ cup onion, sliced
1½ cups mushrooms
1 lb. cauliflower, fresh blanched or frozen, chopped fine
3 eggs
1 cup matzah meal
1 teaspoon salt
½ teaspoon white pepper

Steps:

  • Preheat oven to 350°F. Grease a 9x13" baking dish with olive oil or margarine.Make Broccoli Layer:In a bowl, combine the broccoli, eggs, matzo meal, garlic, salt and pepper. Spread in even layer in baking pan.Make Carrot Layer:Cream together oil, brown sugar, and egg. In a separate bowl, combine cake meal, baking powder, salt and cinnamon; add to oil mixture. Blend in carrots, orange and lemon juice. Spread over broccoli layer in pan, taking care not to mix vegetables.Make Cauliflower Layer and Assembly:Heat oil over low heat and saute onions 20 to 25 minutes until translucent and golden brown. In a separate pan, sauté mushrooms. Let cool. In a large mixing bowl, combine cauliflower, eggs, matzo meal, salt and pepper. Add sautéed vegetables. Spread over carrot layer, taking care not to mix vegetables. Bake for one hour or until a tester inserted in center comes out dry.

TRI-LAYERED VEGETABLE KUGEL RECIPE - (4.4/5)



Tri-Layered Vegetable Kugel Recipe - (4.4/5) image

Provided by blum099

Number Of Ingredients 26

FRYING PAN:
BOWL 1: ORANGE
4 medium-sized carrots
1 large sweet potato
2 eggs
3 to 4 tablespoons potato starch
2 tablespoons mayonnaise
1 teaspoon salt
1 pinch pepper
BOWL 2: WHITE
5 medium-sized white-fleshed potatoes, peeled
2 eggs
3 to 4 tablespoons potato starch
2 tablespoons mayonnaise
1 teaspoon salt
1 pinch pepper
BOWL 3: GREEN
6 firm, large green zucchinis
1 large white-fleshed potato
2 eggs
3 to 4 tablespoons potato starch
2 tablespoons mayonnaise
1 teaspoon salt
1 pinch pepper
4 large onions, diced
3 tablespoons olive oil

Steps:

  • For each layer, boil the vegetables, drain, and mash. Keep them separated in their own bowls according to color. Mix the vegetables in each bowl together with the other ingredients that are listed under their coordinating section until a smooth batter forms. Continue to keep them separated in their own bowls according to color. Sautee the onions in olive oil until golden. Divide evenly among the three bowls. Take out a 10-inch round pie pan with removable sides, a springform pan, and coat it very lightly with some oil, very little. Pour in the white layer, and smooth it around. Pour the orange layer on top, and smooth it around. Add the green layer, smooth it down. Bake for 45 to 55 minutes, on 350°F, until firm and set. Present this on a beautiful serving platter, cut one slice out to show off its layers, and serve.

LAYERED VEGETABLE KUGEL



Layered Vegetable Kugel image

This kugel involves some work, but it is worth it. I got it from one of my new cookbooks that promotes "new-ish Jewish" cuisine, combining traditional recipes with a modern slant. I usually make this when we have vegetarian guests. It makes a huge amount, so it's a good recipe to bring to potlucks or parties, and you will get all the ooohs and aaaahs when everyone sees the layers, and then again, when they taste a piece.

Provided by Mirj2338

Categories     Cauliflower

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 24

1 lb broccoli, fresh blanched or frozen,chopped fine
1 cup eggs or 1 cup egg substitute
1/2 cup matzo meal
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon white pepper
1/2 cup oil
1 cup brown sugar
1 large egg
1 1/2 cups matzo meal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups shredded carrots
1/4 cup orange juice
1/4 cup lemon juice
1/4 cup oil
1/2 cup sliced onion
1 1/2 cups mushrooms
1 lb cauliflower, fresh blanched or frozen,chopped fine
1 cup eggs or 1 cup egg substitute
1 cup matzo meal
1 teaspoon salt
1/2 teaspoon white pepper

Steps:

  • Prepare 9" X 13" baking dish by rubbing with olive oil or non-dairy margarine.
  • For Broccoli Layer: Combine broccoli, eggs, matzo meal, garlic, salt and pepper.
  • Spread in even layer in baking pan.
  • For Carrot Layer: Cream together oil, brown sugar and egg.
  • In a separate bowl, combine matzo meal, baking powder, salt and cinnamon; add to oil mixture.
  • Blend in carrots, orange and lemon juice.
  • Spread over broccoli layer in pan, taking care not to mix vegetables.
  • For Cauliflower Layer: Heat oil onions over low heat 20-25 minutes until translucent and golden brown.
  • In a separate pan, saute mushrooms.
  • Let cool.
  • In a large mixing bowl, combine cauliflower, eggs, matzo meal, salt and pepper.
  • Add sauteed vegetables.
  • Spread over carrot layer, taking care not to mix vegetables.
  • Bake at 350 degrees for one hour or until a tester inserted in center comes out dry.

VEGETABLE KUGEL



Vegetable Kugel image

As part of the 2005 RecipeZaar World Tour I've been searching for International recipes to introduce new flavors and ideas to our meal plans. This one is from Diabetic Gourmet via a friend, but it looks quite promising. For those like me following the WW Core plan it's Core plus the points for the matzo meal.

Provided by justcallmetoni

Categories     Spinach

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

10 ounces frozen spinach, thawed and drained
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushroom, chopped
1 tablespoon olive oil
2 eggs
2 egg whites
1/4 teaspoon salt
1/4 teaspoon pepper
3/8 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 cup matzo meal

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a non-stick pan with medium heat.
  • Lightly spritz with cooking spray and sauté onion, celery, red pepper and carrots for 5 minutes, until golden.
  • Add mushrooms and cook 5 minutes longer.
  • Mix in all the remaining ingredients and pour shallow roasting or lasagna pan prepared with cooking spray. Bake uncovered for 45 to 50 minutes until the kugel is firm set.
  • Cut into squares and serve.

MRS. FEINBERG'S VEGETABLE KUGEL



Mrs. Feinberg's Vegetable Kugel image

Joan Nathan, author of "Jewish Cooking in America" and "The Jewish Holiday Kitchen," shares her recipe for vegetable kugel, one of her most popular Passover dishes. Serve it as an entree or a side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 9 muffins

Number Of Ingredients 10

1/2 cup pareve margarine, melted and cooled, plus more for muffin tin
1 cup unpeeled, grated Granny Smith apple (1 medium apple)
1 cup peeled, grated sweet potato (1 small potato)
1 cup peeled, grated carrot (about 2 medium carrots)
1 cup matzo meal
1 teaspoon coarse salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup sugar (optional)

Steps:

  • Preheat oven to 325 degrees. Lightly brush muffin tins with margarine. Set aside. In a medium bowl, combine 1/2 cup margarine, apple, sweet potato, carrot, matzo meal, salt, baking soda, cinnamon, nutmeg, and sugar. Stir to combine. Divide mixture evenly between nine of the prepared muffin tins (three will be left empty).
  • Cover with parchment paper and aluminum foil. Bake 30 minutes. Increase oven temperature to 350 degrees, remove paper and foil, and continue baking until firm and dark golden brown, 5 to 10 minutes more. Serve immediately.

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