Vegetable Kugel For Passover From Ronne Hellmann Food

VEGETABLE KUGEL

Steps:

• Preheat oven to 350 degrees F.
• Heat a non-stick pan with medium heat.
• Lightly spritz with cooking spray and sauté onion, celery, red pepper and carrots for 5 minutes, until golden.
• Add mushrooms and cook 5 minutes longer.
• Mix in all the remaining ingredients and pour shallow roasting or lasagna pan prepared with cooking spray. Bake uncovered for 45 to 50 minutes until the kugel is firm set.
• Cut into squares and serve.

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.

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.

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.

PASSOVER MATZO KUGEL WITH VEGETABLES

Steps:

• Coat an 11-by-7-inch baking dish with cooking spray. Heat oven to 350 degrees.
• Heat 2 tablespoons oil in a large, nonstick skillet over medium; add onion and cook until soft and golden, about 20 minutes. Transfer to a large bowl.
• Add mushrooms to skillet; cook until browned, about 5 minutes. Add to bowl.
• Add 2 tablespoons of the oil to skillet; add artichokes and carrots and cook until carrots are tender, about 10 minutes. Transfer to bowl.
• Beat 5 of the eggs with fork; toss with farfel. Add 1 tablespoon oil to skillet; add farfel and cook, stirring often, until it is toasty, 5 to 6 minutes. Transfer to bowl; stir in the thyme, salt, pepper, soup mix (To taste) and parsley and transfer to baking dish.
• Combine the 2 remaining eggs with broth and pour over the farfel. Bake 45 minutes, or until the center is no longer wet. Makes 16 servings.

CONFETTI VEGETABLE KUGEL (PASSOVER)

Steps:

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

VEGETABLE KUGEL FOR PASSOVER FROM RONNE HELLMANN

Steps:

• Preheat oven to 325 and grease a small casserole dish. Mix by hand, all ingredients together. Pour into baking dish and cover with foil. Bake for 1 hour, then uncover and bake another ten minutes.