Vegetable Kugel with Caramelized Leeks

• Vegetarian

• Produce

  • 3 Garlic cloves, medium
  • 2 Leeks, large
  • 1 Russet potato, large
  • 1 Sweet potato, large
  • 1 White onion, (about 1/2 pound, medium
  • 2 Zucchini, medium

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1/2 tsp Black pepper, Fresh cracked
  • 3 tbsp Matzo meal
  • 1 tsp Salt

• Oils & Vinegars

  • 5 tbsp Vegetable or olive oil

Found on whatjewwannaeat.com

Description

Ingredients

• 5 tablespoons vegetable or olive oil, divided, plus more for greasing the pan
• 2 large leeks, or 3 small leeks, sliced into rounds
• 1 teaspoon salt, divided
• 1 large russet potato, (about ½ pound) washed well and peeled
• 1 large sweet potato, (about ½ pound) washed well and peeled
• 2 medium zucchini, (about ½ pound) washed well and NOT peeled
• 1 medium white onion, (about ½ pound)
• 3 medium garlic cloves
• 3 large eggs, beaten
• 3 tablespoons matzo meal
• ½ teaspoon fresh cracked black pepper

Directions

• Pre-heat oven to 350 degrees F. Grease a 9 x 13 casserole dish with oil and set aside.
• Heat a large sauté pan over medium heat. Add a tablespoon of oil and leeks with ¼ teaspoon salt. Immediately turn heat to medium low. Sauté, stirring often until slightly browned and translucent, about 10-15 minutes.
• Shred up the remaining vegetables with a hand grater or food processor- potato, sweet potato, zucchini, onion and garlic and remove as much water as you can with paper towels. This is important for a dry kugel! Combine with leeks, eggs, ¼ cup vegetable oil, matzo meal, remaining salt and pepper in a large bowl. If you mixture is very wet, add in a little more matzo meal.
• Pour mixture into the casserole dish, smooth over with a spatula, and bake for 45 minutes until kugel is cooked through and topping is browned.
• Let cool slightly, cut into squares and eat!