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