Please consult the OU's guidelines for checking fruits and vegetables.

This recipe is kosher for Passover.

Layered Vegetable Kugel

Eileen Goltz | Pareve

Ingredients

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