Individual Vegetable Kugels (pareve)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 3 tablespoons Passover margarine 1 medium onion, chopped 1/2 cup celery, chopped 1-1/2 cups carrots, grated 1/4 cup red bell pepper, seeded and chopped 1/4 cup green bell pepper, seeded and chopped 10 ounces frozen spinach, cooked and well drained 3 eggs, well beaten 1/4 teaspoon ground nutmeg (optional) 2/3 cup ground almonds or walnuts

Instructions

Preheat oven to 375. Grease or spray 12 muffin tins or ramekins with nonstick Passover cooking spray. Melt margarine in a heavy saucepan over medium high heat. Sauté onion, celery, carrots and peppers for 2-3 minutes or until the onions are translucent. Set the mixture aside. Place drained spinach in a bowl. Add the eggs and nutmeg and mix. Season to taste with salt and pepper to taste. Add the sautéed vegetables and ground nuts. Mix thoroughly and then spoon the mixture into the prepared muffin tins. Bake 35-40 minutes. Cool 10-15 minutes before removing from tins. 

Serving Size

Serves 12.

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