Recently, flipping through a cookbook of the Belarusian cuisine, I stumbled upon a very simple recipe from vegetables. Taking as the base, I modified the recipe and fit it to our taste. The effect was great –Vegetable Kugel was very tasty.
Kugel comes from the Jewish cuisine, and translated from the Yiddish as “round“.
The consistency of it is something between cake and a casserole. There are many types of this dish, including sweet version. Next time I will prepare sweet kugel and share with you the recipe. In the meantime, let’s find out several options for our vegetable Kugel.
If it is baked on a baking tray, as a thin layer, then it turns out an excellent base for “Pizza” (please forgive me my Italian friends !!!). Just put your favorite ingredients, sauce and sprinkle with cheese. Voila! Or you can make it like a cake in the form of tart. And for lunch boxes just use silicone square molds.
Vegetable Kugel
Ingredients:
- 2 potatoes
- 1 carrot
- 5 small young zucchini or 1 zucchini
- 3 eggs
- 3 cloves of garlic
- 3 tbsp flour
- 120 ml cream
- 1 tsp turmeric
- 1 tbsp parsley
- salt
Cooking method:
- Pre-heat the oven to 180 C. Grease a baking sheet with oil.
- Grate washed and peeled vegetables on a coarse grater (young zucchini and zucchini could stay unpeeled). Finely chop the garlic and herbs and add to the vegetables.
- Beat eggs, cream, turmeric, flour and salt together with a whisk.
- Put the vegetables on the prepared baking sheet, pour the egg mixture. Bake for 25-30 minutes until golden brown at a temperature of 180C.
- Kugel can be served as an independent dish, for example, with a vegetables salad, or used instead of bread or as a base for vegetable pizza.
Bon Appetit!
