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Confetti Vegetable Kugel
This recipe is kosher for Passover.
Confetti Vegetable Kugel Eileen Goltz | Pareve

makes 8 servings

Use fresh herbs, they make this dish fabulous


3 medium zucchini, unpeeled and grated

3 medium carrots, peeled and grated

2 sweet potatoes, peeled (about 1 pound) peeled and grated

2 medium onions, chopped fine

2 teaspoons minced garlic

1/2 cup chopped parsley

3 tablespoon fresh basil, or 1 teaspoon dried

4 eggs

4 egg whites

1/2 cup potato starch

1 1/4 teaspoon salt (or more to taste)

1/2 teaspoon black pepper (or more to taste)

2 teaspoons olive oil


Preheat oven to 375. Grease a 3 qt. baking dish. In a large bowl combine the zucchini, carrots, and sweet potatoes onions, garlic, parsley, and basil. Mix well. Add the 4 whole eggs, potato starch, salt, pepper and oil. Mix well. In the bowl of an electric mixer beat the 4 whites until stiff. Fold the mixture into the vegetable mixture. Spoon the vegetable mixture into the prepared dish and spread evenly. Bake for 1 hour and 10 minutes, or until golden brown and firm. Mixture can be baked in sprayed muffin tins at 375 for 25 to 30 minutes, until golden brown. Serves 8