Spring Vegetable Kugel Recipes

NOODLE KUGEL

Steps:

• Preheat the oven to 350 degrees F. Butter a 10 by 13 by 2 1/4-inch baking dish.
• Drizzle some oil into a large pot of boiling salted water. Cook the noodles for 6 to 8 minutes, until tender. Drain.
• In a large bowl, whisk together the eggs, half-and-half, brown sugar, vanilla, cinnamon, salt, and pepper. Stir in the ricotta and raisins. Add the drained noodles.
• Pour the noodle mixture into the baking dish. Place the filled dish in a larger pan and pour in enough hot water to come halfway up the sides. Cover the entire assembly with aluminum foil. Bake for 45 minutes, then remove the foil and bake for another 45 minutes, or until the custard is just set.

PASSOVER SPINACH VEGETABLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Cook spinach in microwave on HIGH for 4 minutes -Don't add any water.
• Cool and squeeze dry.
• Sauté in sprayed pan, onion, celery, red pepper, and carrots for 5 minutes until golden.
• Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
• Chop spinach coarsely. Combine with remaining ingredients and mix well.
• Pour into a sprayed 7" x 11" Pyrex casserole.
• Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.

SPRING VEGETABLE KUGEL

Steps:

• Preheat oven to 350. Lightly grease 2 quart baking pan. Set aside. Break matzoh into small pieces (about the size of a quarter). Place in strainer, and let a stream of cold water run over them until softened. Squeeze out and place in a large bowl. Heat 1/3 c. oil in a large skillet. Add onion and celery. Saute over medium-low heat, stirring occasionally, until the onion is translucent. Add mushrooms and continue sauteing until softened. Transfer to the bowl with the matzoh. Heat the remaining oil in a separate skillet and saute the carrots about 4 minutes until nearly soft. Add the zucchini and saute additional 3-4 min. Add to the bowl with matzah and mix gently to cool. Stir in eggs, parsley, salt and pepper mixing thoroughly. Place in prepared pan and bake for 30 min or until golden brown on top.

MRS. FEINBERG'S VEGETABLE KUGEL

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.

FESTIVE VEGETABLE KUGEL

Steps:

• Preheat oven to 375°F
• Grate zucchini, carrots and sweet potatoes (can be done in the food processor).
• Combine all ingredients in a large mixing bowl and mix well.
• Spray a 3-quart rectangular or oval casserole with nonstick spray.
• Add vegetable mixture and spread evenly.
• Bake in preheated oven for 1 hour and 10 minutes, or until golden brown and firm.