Passover Matzo Kugel With Vegetables Recipes

PASSOVER MATZO KUGEL WITH VEGETABLES

Passover Matzo Kugel With Vegetables image

A delicious different side dish that had everyone raving at our Seder table! You can play with the veggies in it to appeal to your tastes. Very simple to make and seriously yummy! I got it from Newsday and have been making it ever since!

Provided by Wendy B.

Categories Kosher

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 13

Ingredients

5 tablespoons extra virgin olive oil, divided
3 medium onions, chopped or 4 cups onions
8 ounces sliced mushrooms
2 (9 ounce) boxes frozen artichoke hearts
5 carrots, cut into 1/4-inch dice or 2 cups carrots
7 eggs, divided
1 (16 ounce) box matzo farfel
1/2 teaspoon thyme
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1 cup parsley, chopped
4 cups low sodium chicken broth or 4 cups vegetable broth
powdered chicken soup powder (From the matzo ball mix in a box)

Steps:

Coat an 11-by-7-inch baking dish with cooking spray. Heat oven to 350 degrees.
Heat 2 tablespoons oil in a large, nonstick skillet over medium; add onion and cook until soft and golden, about 20 minutes. Transfer to a large bowl.
Add mushrooms to skillet; cook until browned, about 5 minutes. Add to bowl.
Add 2 tablespoons of the oil to skillet; add artichokes and carrots and cook until carrots are tender, about 10 minutes. Transfer to bowl.
Beat 5 of the eggs with fork; toss with farfel. Add 1 tablespoon oil to skillet; add farfel and cook, stirring often, until it is toasty, 5 to 6 minutes. Transfer to bowl; stir in the thyme, salt, pepper, soup mix (To taste) and parsley and transfer to baking dish.
Combine the 2 remaining eggs with broth and pour over the farfel. Bake 45 minutes, or until the center is no longer wet. Makes 16 servings.

Nutrition Facts : Calories 111, Fat 6.9, SaturatedFat 1.4, Cholesterol 81.4, Sodium 298.9, Carbohydrate 7.8, Fiber 2.4, Sugar 2.2, Protein 5.8

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

Ingredients

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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