Potato Carrot And Zucchini Kugel Recipes

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POTATO, CARROT, AND ZUCCHINI KUGEL



Potato, Carrot, and Zucchini Kugel image

Carrots, zucchini, and two kinds of onions add color and flavor to this recipe which also includes egg, russet potatoes, oil, & matzah meal or bread crumbs.

Provided by Eileen Goltz

Categories     Pareve

Time 1h30m

Yield 8 servings

Number Of Ingredients 10

5 eggs
3 medium onions (1¼ to 1½ lbs. total), peeled, cut into 1-inch pieces, divided
14 green onions, coarsely chopped, divided
5 (8-oz.) russet potatoes, peeled, cut into 1-inch cubes, divided
2 medium carrots, peeled, cut into 1-inch pieces, divided
1 large zucchini, trimmed, cut into 1-inch pieces, divided
½ cup matzah meal or bread crumbs
2½ teaspoons salt
½ teaspoon freshly-ground black pepper
½ cup (1 stick) melted margarine or vegetable oil, divided

Steps:

  • Position rack in top third of oven and preheat to 400°F. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. Whisk in matzah meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine. Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish. Place the prepared dish in oven until very hot, about 7 minutes. Remove the empty dish and pour the kugel batter into the hot dish. Bake until top is brown and crisp, about 1 hour.

POTATO, CARROT AND ZUCCHINI KUGEL



Potato, Carrot and Zucchini Kugel image

Make and share this Potato, Carrot and Zucchini Kugel recipe from Food.com.

Provided by Wendys Kitchen

Categories     Vegetable

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 10

5 large eggs
3 medium onions, peeled, cut into 1-inch pieces, divided (1 1/4 to 1 1/2 pounds total)
14 green onions, coarsely chopped, divided
40 ounces russet potatoes, peeled, cut into 1-inch cubes, divided
2 medium carrots, peeled, cut into 1-inch pieces, divided
1 large zucchini, trimmed, cut into 1-inch pieces, divided
1/2 cup unsalted matzo meal
2 1/2 teaspoons salt
1/2 teaspoon fresh ground black pepper
8 tablespoons vegetable oil

Steps:

  • Position rack in top third of oven and preheat to 400°F
  • Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain).
  • Transfer mixture to large bowl.
  • Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini.
  • Add to mixture in bowl.
  • Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.
  • Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish.
  • Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour.
  • Cut kugel into squares; serve hot alongside brisket.

POTATO, CARROT, AND ZUCCHINI KUGEL



Potato, Carrot, and Zucchini Kugel image

Provided by Diane Rossen Worthington

Categories     Food Processor     Potato     Side     Bake     Passover     Vegetarian     High Fiber     Dinner     Carrot     Zucchini     Kosher     Kosher for Passover     Bon Appétit     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

5 large eggs
3 medium onions (1 1/4 to 1 1/2 pounds total), peeled, cut into 1-inch pieces, divided
14 green onions, coarsely chopped, divided
5 8-ounce russet potatoes, peeled, cut into 1-inch cubes, divided
2 medium carrots, peeled, cut into 1-inch pieces, divided
1 large zucchini, trimmed, cut into 1-inch pieces, divided
1/2 cup unsalted matzo meal
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
8 tablespoons melted unsalted pareve margarine, vegetable oil, or melted chicken fat, divided

Steps:

  • Position rack in top third of oven and preheat to 400°F. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.
  • Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish. Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour.
  • Cut kugel into squares; serve hot alongside brisket.

POTATO, CARROT, AND ZUCCHINI KUGEL



POTATO, CARROT, AND ZUCCHINI KUGEL image

Categories     Vegetable     Side     Bake     Passover     Casserole/Gratin     Carrot     Kosher

Yield 8 servings

Number Of Ingredients 10

5 large eggs
3 medium onions (1 1/4 to 1 1/2 pounds total), peeled, cut into 1-inch pieces, divided
14 green onions, coarsely chopped, divided
5 8-ounce russet potatoes, peeled, cut into 1-inch cubes, divided
2 medium carrots, peeled, cut into 1-inch pieces, divided
1 large zucchini, trimmed, cut into 1-inch pieces, divided
1/2 cup unsalted matzo meal
2 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
8 tablespoons melted unsalted pareve margarine, vegetable oil, or melted chicken fat, divided

Steps:

  • Position rack in top third of oven and preheat to 400°F. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine. Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish. Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour. Cut kugel into squares; serve hot alongside brisket.

POTATO CARROT KUGEL



potato carrot kugel image

Make and share this potato carrot kugel recipe from Food.com.

Provided by chia2160

Categories     Potato

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 8

3 1/2 lbs russet potatoes, grated
3 carrots, grated
1 large onion, chopped
2 eggs
2 tablespoons oil
5 tablespoons matzo meal
2 teaspoons salt
pepper

Steps:

  • grate vegetables, place in large bowl.
  • preheat oven to 400.
  • beat eggs in small bowl, add with remaining ingredients.
  • grease a 13x9 baking dish, add ingredients.
  • bake aprox 1 hour until top is brown.

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2.6/5 (10)
Author Diane Rossen Worthington
Servings 8
  • Position rack in top third of oven and preheat to 400°F. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.
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Top Asked Questions

How to cook garlic herb roasted potatoes carrots and zucchini?
To make the Garlic Herb Roasted Potatoes Carrots and Zucchini: Preheat your oven to 400ºF (200ºC) and set a rack to the middle. In a large bowl, toss together potatoes carrots with 2 1/2 tablespoons olive oil, thyme, rosemary and season with salt and pepper to taste. Spread onto a rimmed baking sheet—Roast in the preheated oven for 20 minutes. 2.
What is the best way to cook zucchini and carrots?
Spread onto a rimmed baking sheet—Roast in the preheated oven for 20 minutes. 2. Toss zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt. Add to the baking sheet with other potatoes and carrots. Add minced garlic and toss everything, and spread into an even layer.
Is the roasted potatoes carrots and zucchini recipe Whole30 compatible?
This simple veggie blend of potatoes, carrots, and zucchini is seasoned with delicious garlic and fresh herb mix then roasted to maximum deliciousness. The roasted potatoes carrots and zucchini recipe is gluten-free, dairy-free, vegan, and whole30 compatible. Enjoy! Try this for dinner! 1.
What is the best way to cook zucchini in the oven?
Toss zucchini in a bowl with the remaining 1/2 tablespoon olive oil and season lightly with salt. Add to the baking sheet with other potatoes and carrots. Add minced garlic and toss everything, and spread into an even layer. Return to oven and roast until all of the veggies are tender and slightly browned, about 20 minutes longer.

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