Rachel Willen's Leek, Carrot, Zucchini Potato Kugel
A Delicious Passover Dish
Rachel Willen is the founder of Food-fix.com
Position rack in top third of oven and preheat to 400°F. Heat a large, heavy skillet and add 1-2 tablespoons oil/margarine/fat. Add leeks, a pinch of salt and pepper, and cook over medium-high heat until softened and beginning to brown lightly, about 5 minutes. Add garlic and cook additional minute or until garlic is fragrant, and softening, but not browning. Transfer leeks/garlic to a bowl or sheet pan and allow them to cool somewhat.
Combine 3 eggs, half the leeks and scallions in the bowl of a food processor fitted with a blade. Pulse until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (you want bits of carrots and zucchini to remain for texture and color). Transfer mixture to large bowl. Repeat with remaining 2 eggs, leeks, then potatoes, carrots, and zucchini. Add to mixture in bowl. Fold in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup oil (vegetable/olive or chicken fat.)
Place 13x9x2-inch glass baking dish or similar casserole/roasting pan in oven until very hot, about 7 minutes. Remove from oven and quickly grease the sides and bottom of the pan, with cooking spray or spread oil around with a bunched up paper towel. Pour kugel batter into the preheated dish. Return dish to oven. Bake until top is brown and crisp, about 1 hour.
Cut kugel into squares; serve hot alongside brisket. Can be reheated the next day by pan frying squares in oil, or toasting on a greased baking sheet in the oven.
Recipe courtesy Rachel Willen.