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Vegetable Kugel with Caramelized Leeks Recipe

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4.2 from 13 reviews

  • Author: Sara
  • Total Time: 1 hour 15 minutes
  • Yield: 9 servings
  • Diet: Vegetarian

Description

This Vegetable Kugel with Caramelized Leeks is a savory, baked casserole featuring a blend of shredded potatoes, zucchini, onion, and garlic, combined with caramelized leeks for a rich, flavorful depth. Bound together with eggs and matzo meal, this kugel delivers a crispy, golden-brown crust with a tender, moist interior. Perfect as a hearty side dish or vegetarian main, it offers a comforting and wholesome addition to any meal.

Ingredients

Vegetable and Oil

  • 5 tablespoons vegetable or olive oil (divided, plus more for greasing the pan)
  • 2 large leeks (or 3 small leeks, sliced into rounds)
  • 1 large russet potato (about ½ pound, peeled)
  • 1 large sweet potato (about ½ pound, peeled)
  • 2 medium zucchini (about ½ pound, washed, not peeled)
  • 1 medium white onion (about ½ pound)
  • 3 medium garlic cloves

Seasonings and Binders

  • 1 1/2 teaspoons salt (divided)
  • 3 large eggs (beaten)
  • 3 tablespoons matzo meal
  • ½ teaspoon fresh cracked black pepper

Instructions

  1. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (175°C). Grease a 9 x 9 inch casserole dish with some oil to prevent sticking and set it aside.
  2. Caramelize the Leeks: Heat a large sauté pan over medium heat. Add 1 tablespoon of oil and the sliced leeks along with ¼ teaspoon of salt. Immediately reduce the heat to medium-low and sauté, stirring often, until the leeks become translucent and slightly browned, which takes about 10 to 15 minutes. This slow cooking enhances their sweetness.
  3. Grate and Prepare Vegetables: Using a hand grater or food processor, shred the russet potato, sweet potato, zucchini, white onion, and garlic. Once grated, press them thoroughly with paper towels to remove as much moisture as possible to ensure a dry, crisp kugel.
  4. Combine Ingredients: In a large mixing bowl, combine the shredded vegetables and garlic with the caramelized leeks, beaten eggs, remaining ¼ cup vegetable oil, the rest of the salt (1 1/4 teaspoons), matzo meal, and freshly cracked pepper. If the mixture feels excessively wet, add a little more matzo meal to help bind the kugel.
  5. Bake the Kugel: Pour the vegetable mixture evenly into the prepared casserole dish. Smooth the top with a spatula. Bake in the preheated oven for 45 minutes, or until the kugel is cooked through and the top has a nicely browned, crisp layer.
  6. Cool and Serve: Allow the kugel to cool slightly after baking to help it set. Cut into squares and serve warm as a satisfying side or main dish.

Notes

  • Removing excess moisture from the vegetables is crucial for a non-watery kugel with a desirable texture.
  • If you want a crispier top, you can broil the kugel for the last 2-3 minutes, watching carefully to prevent burning.
  • Feel free to substitute the matzo meal with breadcrumbs if matzo meal is not available; however, matzo meal is traditional.
  • This vegetable kugel is vegetarian and can easily be made vegan by replacing eggs with a flaxseed or chia seed egg substitute, though texture will slightly differ.
  • Leftover kugel can be refrigerated for up to 3 days and reheated in an oven or toaster oven to retain crispiness.
  • Prep Time: 25 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Jewish

Find it online: https://saraflavors.com/vegetable-kugel-with-caramelized-leeks-recipe/