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blum099

Tri-Layered Vegetable Kugel

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Here's another vegetable recipe that is sure to please, and I bet you didn’t realize you could do this idea without using any flour! I got this idea from Rebbetzin Sarah Meisels of Bobov and it works so amazingly well. But don’t freeze it. It is best used the same day it's made or one day later after you’ve cooked it, refrigerated it, and then re-warmed it.

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Rate this recipe 4.9/5 (8 Votes)

Ingredients

  • FRYING PAN:
  • BOWL 1: ORANGE
  • 4 medium-sized carrots
  • 1 large sweet potato
  • 2 eggs
  • 3 to 4 tablespoons potato starch
  • 2 tablespoons mayonnaise
  • 1 teaspoon salt
  • 1 pinch pepper
  • BOWL 2: WHITE
  • 5 medium-sized white-fleshed potatoes, peeled
  • 2 eggs
  • 3 to 4 tablespoons potato starch
  • 2 tablespoons mayonnaise
  • 1 teaspoon salt
  • 1 pinch pepper
  • BOWL 3: GREEN
  • 6 firm, large green zucchinis
  • 1 large white-fleshed potato
  • 2 eggs
  • 3 to 4 tablespoons potato starch
  • 2 tablespoons mayonnaise
  • 1 teaspoon salt
  • 1 pinch pepper
  • 4 large onions, diced
  • 3 tablespoons olive oil

Details

Servings 10
Preparation time 30mins
Cooking time 85mins
Adapted from Chabad.org

Preparation

Step 1

For each layer, boil the vegetables, drain, and mash. Keep them separated in their own bowls according to color.

Mix the vegetables in each bowl together with the other ingredients that are listed under their coordinating section until a smooth batter forms. Continue to keep them separated in their own bowls according to color.

Sautee the onions in olive oil until golden. Divide evenly among the three bowls.
Take out a 10-inch round pie pan with removable sides, a springform pan, and coat it very lightly with some oil, very little.

Pour in the white layer, and smooth it around. Pour the orange layer on top, and smooth it around. Add the green layer, smooth it down. Bake for 45 to 55 minutes, on 350°F, until firm and set.

Present this on a beautiful serving platter, cut one slice out to show off its layers, and serve.

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