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Layered Vegetable Kugel (pareve)

Eileen Goltz

Print Recipe

Broccoli Layer:
1 pound broccoli, fresh blanched or frozen, chopped fine
3 eggs
1/2 cup matzo meal
1 1/2 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon white pepper

Carrot Layer:
1/2 cup oil or margarine
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 carrots, shredded
1/4 cup orange juice
1/4 cup lemon juice

Cauliflower Layer:
1/4 cup oil
1/2 cup onion, sliced
1-1/2 cups mushrooms
1 pound cauliflower, fresh blanched or frozen, chopped fine
3 eggs
1 cup matzo meal
1 teaspoon salt
1/2 teaspoon white pepper

Instructions:

Preheat oven to 350. Grease a 9"X3" baking dish with olive oil or margarine.

Make Broccoli Layer: In a bowl combine the broccoli, eggs, matzo meal, garlic, salt and pepper. Spread in even layer in baking pan.

Make 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.

Make Cauliflower Layer and Assembly: Heat oil onions over low heat 20 to 25 minutes until translucent and golden brown. In a separate pan, sauté mushrooms. Let cool. In a large mixing bowl, combine cauliflower, eggs, matzo meal, salt and pepper. Add sautéed vegetables. Spread over carrot layer, taking care not to mix vegetables. Bake for one hour or until a tester inserted in center comes out dry. Serves 8 to 10