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Layered Vegetable Kugel
Broccoli Layer:
1 pound broccoli, fresh blanched or frozen, chopped fine
1 cup eggs or egg substitute
1/2 cup matzo meal
1 1/2 teaspoons garlic powder
1 teaspoon salt
1/2 teaspoon
white pepper
Carrot Layer:
1/2 cup oil
1 cup brown sugar
1 large egg
1 1/2 cups matzo cake meal
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon cinnamon
2 cups shredded carrots
1/4 cup orange juice
1/4 cup lemon juice
Cauliflower Layer:
1/4 cup oil
1/2 cup sliced onion
1 1/2 cups mushrooms
1 pound cauliflower, fresh blanched or frozen, chopped fine
1 cup eggs or egg substitute
1 cup matzo meal
1 teaspoon salt
1/2 teaspoon white pepper
Prepare 9" X 13" baking dish by rubbing with olive oil or non-dairy margarine.
For Broccoli Layer: Combine broccoli, eggs, matzo meal, garlic, salt and
pepper. Spread in even layer in baking pan.
For Carrot Layer: Cream together oil, brown sugar and egg. In a separate
bowl, combine cake meal, baking powder, salt and cinnamon; add to oil mixture.
Blend in carrots, orange and lemon juice. Spread over broccoli layer in pan,
taking care not to mix vegetables.
For Cauliflower Layer: Heat oil onions over low heat 20-25 minutes until
translucent and golden brown. In a separate pan, saute mushrooms. Let cool. In a
large mixing bowl, combine cauliflower, eggs, matzo meal, salt and pepper. Add
sauteed vegetables. Spread over carrot layer, taking care not to mix vegetables.
Bake at 350 degrees for one hour or until a tester inserted in center comes out
dry. Makes up to 20 servings.
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