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Martha's Vegetable Kugel

MyCookbook Recipe Database
MyCookbook Member: MarthasArchive
Recipe Category: Holiday
Recipe Preparation Level: moderate

    Joan Nathan, author of “Jewish Cooking in America” and “The
    Jewish Holiday Kitchen,” joins Martha to prepare kugel, one of
    her most popular Passover dishes. Kugel, which means
    ”pudding” in Yiddish, can be a sweet or savory side dish
    prepared with potatoes, vegetables, noodles, or meat.

    Makes 9 muffins

    1/2 cup pareve margarine, melted and cooled, plus more for muffin
    1 cup unpeeled, grated Granny Smith apple (1 medium apple)
    1 cup peeled, grated sweet potato (1 small potato)
    1 cup peeled, grated carrot (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. Heat 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. Divide mixture evenly between nine of the
    prepared muffin tins (three will be left empty).

    2. 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. Serve immediately.

    This recipe has been adapted from “The Jewish Holiday Kitchen” by
    Joan Nathan. Copyright 1988 by Joan Nathan. All rights reserved under
    International and Pan-American Copyright Conventions. Published in
    the United States by Schocken Books Inc., New York, and
    simultaneously in Canada by Random House of Canada Limited,
    Toronto. Distributed by Pantheon Books, a division of Random House
    Inc., New York.


    Joan Nathan
    Cookbook author and host
    Jewish Cooking with Joan Nathan on PBS

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