Mrs. Feinberg’s Vegetable Kugel
(as seen on Martha Stewart's show)

Joan Nathan, author of "Jewish Cooking in America" and "The Jewish Holiday Kitchen," shares her recipe for kugel, one of her most popular Passover dishes.  

             1/2   cup                      pareve margarine, melted and cooled,
                                                       plus more for muffin tin

                1   cup                      Granny Smith apple, unpeeled and grated
                                                (about 1 medium apple)

                1   cup                      sweet potato, peeled and grated 
                                                (about 1 small potato)

                1   cup                      carrots, peeled and grated 
                                                (about 2 medium carrots)

                1   cup                      matzo meal

                1   teaspoon             coarse salt

                1   teaspoon             baking soda

                1   teaspoon             ground cinnamon

             1/4   teaspoon             freshly grated nutmeg

             1/2   cup                      sugar (optional)

1.  Preheat oven to 325. Lightly brush muffin tins with margarine.  Set aside.  In a medium bowl, combine 1/2 cup margarine, apple, sweet potato, carrot, matzo meal, salt, baking soda, cinnamon, nutmeg, and sugar.  Stir to combine. 

2.   Divide mixture evenly between nine of the prepared muffin tins. (Note: three will be left empty).

3.   Cover with parchment paper and aluminum foil. Bake 30 minutes.  Increase oven temperature to 350, remove paper and foil, and continue baking until firm and dark golden brown, 5 to 10 minutes more.

4.   Serve immediately.


Makes 9 muffins


Note: This recipe has been adapted from "The Jewish Holiday Kitchen" by Joan Nathan.