“This kugel involves some work, but it is worth it. I got it from one of my new cookbooks that promotes "new-ish Jewish" cuisine, combining traditional recipes with a modern slant. I usually make this when we have vegetarian guests. It makes a huge amount, so it's a good recipe to bring to potlucks or parties, and you will get all the ooohs and aaaahs when everyone sees the layers, and then again, when they taste a piece.”
READY IN:
1hr 30mins
SERVES:
20
UNITS:
US

Ingredients Nutrition

Directions

  1. Prepare 9" X 13" baking dish by rubbing with olive oil or non-dairy margarine.
  2. For Broccoli Layer: Combine broccoli, eggs, matzo meal, garlic, salt and pepper.
  3. Spread in even layer in baking pan.
  4. For Carrot Layer: Cream together oil, brown sugar and egg.
  5. In a separate bowl, combine matzo meal, baking powder, salt and cinnamon; add to oil mixture.
  6. Blend in carrots, orange and lemon juice.
  7. Spread over broccoli layer in pan, taking care not to mix vegetables.
  8. For Cauliflower Layer: Heat oil onions over low heat 20-25 minutes until translucent and golden brown.
  9. In a separate pan, saute mushrooms.
  10. Let cool.
  11. In a large mixing bowl, combine cauliflower, eggs, matzo meal, salt and pepper.
  12. Add sauteed vegetables.
  13. Spread over carrot layer, taking care not to mix vegetables.
  14. Bake at 350 degrees for one hour or until a tester inserted in center comes out dry.

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