It's finally starting to feel like fall, which means that I want to eat only root vegetables (more or less). I adapted this recipe for carrot, leek, and zucchini kugel from a few different recipes in Marlena Spieler's Jewish Cooking
, which is beautifully illustrated and one of my all-time favorite cookbooks.
You'll need:
5 tbsp. olive oil
2 large leeks, thinly sliced
2 zucchini, coarsely grated
1 baking potato, grated and drained (you can squeeze out the moisture with your hands)
3 garlic cloves, chopped
2 carrots, coarsely grated
1-2 pinches ground turmeric
3 eggs, lightly beaten
3 tbsp. matzo meal
Salt and black pepper, to taste
Preheat the oven to 400 degrees F.
Heat 3 tbsp. olive oil in a small frying pan. Add leeks and sauté until just tender. Remove from heat.
Mix together all of your grated vegetables (I use this box grater
for all my grating needs, of which I have many), leeks, garlic, turmeric, and generous amounts of salt and pepper. Add just enough matzo meal to form a dough-like batter. Stir in eggs.Add the remaining olive oil to a 9-inch baking dish, making sure to coat the entirety of the pan. Evenly distribute the vegetable mixture into the pan.
Bake the kugel for about 15 minutes at 400 degrees, then reduce heat to 350 degrees and cook for an additional 20-25 minutes, or until the kugel is firm to the touch and turns golden brown on the top.
Olive oil, potatoes, zucchini... Some of my very favorite things in this comfort-food dish. It also tastes pretty good cold for leftovers, although it is really the most delicious (and crunchy) right out of the oven.
I am grateful that the giant rainstorms we've been having have cooled things down, but they've made Rizi Bizi very unhappy. She's been hiding under the couch:
She could only be enticed out with her own comfort food of choice: Half-and-half.
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