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November 2, 2009 # 2:38 pm # Recipes # One Comment
Course grated veggies
Please allow me to introduce an update from the egg noodles, oil, all the eggs you own, and heavy cream kugel of my childhood – a dish so entwined in sense memories that I can’t make it without thinking of my Grandmother Eva and feeling warm and happy:
Ingredients:
- 2 zuchinni
- 2 carrots
- 2 potatoes (peeled)
- 1 onion
- 3 eggs
- 1 tablespoon fresh parsley (chopped)
- 1 teaspoon fresh basil (chopped)
- 3 tablespoons matzo meal
- 6 tablespoons vegetable or olive oil
- pinch of sugar/ salt and pepper to taste
Method:
350 degree oven – heat baking dish for ten minutes before using
Coursely grate all of the veggies, finely grate the onion. Add the matzo meal (don’t use bread crumbs it just isn’t the same thing) lightly beaten eggs, parsley, basil, sugar, salt and pepper and mix well.
Pour half the oil into the already heated baking dish, then spoon the veggie batter mush into the pan (don’t tamp down too hard) then drizzle remaining oil on top.
Bake for 50 minutes or until veggies are soft and the top is golden brown. (I like the crunchy bits, so i stir it half way to get a second layer of browned top.)
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