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.

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Ingredients

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Directions

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  • 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).

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  • 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.

Reviews (1)

88 Ratings
  • 5 star values: 14
  • 4 star values: 11
  • 3 star values: 35
  • 2 star values: 23
  • 1 star values: 5
Rating: Unrated
04/09/2014
I love this recipe. I made it for my Passover guests 2 years ago and I am making it again this year. Delicious. Doesn't taste like "Passover" food.