RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Vegetable Kugel - pareve
This is from the menu which Evelyn Rose offered last year in the Jewish Chronicle, UK (September 19, 1997). It's interesting to see how what she considers traditional varies to some degree from the kinds of things we have been posting and discussing. She writes: "For Rosh Hashanah this year, I have devised a menu that features the familiar foods of this festival — melons, grapes, apples, peaches and chicken — but in a less familiar guise. The whole meal translates these much-loved traditional foods into a contemporary idiom, reflecting the way we cook — and eat — these days." VEGETABLE KUGEL ~~~~~~~~~~~~~~~ Serves 8-10. Keeps 3 days under refrigeration. Freeze 3 months. 3 large courgettes (1 lb/450 g.) [pale, tender-skinned zuchinni] 3 large carrots (9-10 oz/250-275 g) 2 baking potatoes (1 lb/450 g) 1 large onion (7-8 oz/200-225 g) 4 eggs, whisked together 1-1/2 teaspoons salt 20 grinds black pepper 5 fl oz. (150 ml) sunflower oil 4 oz. (125 g) matzah meal 2 oz. (50 g) dried breadcrumbs Select an oven-to-table dish measuring approximately 10 x 8 x 2 inches deep (25 x 20 x 5 cm) or use an oval gratin dish about 11-12 inches (27.5-30 cm) long. Preheat the oven to Gas No. 4 (350 F, 180 C). Top and tail the courgettes and carrots, peel all the vegetables (except the courgettes), then grate on the finest disc of the food processor (or grate by hand) and mix together in a bowl. In a very large bowl, whisk the eggs and seasonings until fluffy, then stir in the oil, meal and breadcrumbs followed by the vegetables. Mix very thoroughly, then pour into the dish and smooth level. Bake for 1 to 1-1/4 hours or until a rich golden brown. The kugel reheats well either in a moderate oven or in the microwave. Evelyn Rose -- "Table Talk" www.jchron.co.uk/jc/jcdat/97/SEPT19/cook_1.htm
