posted by Leslie in AK 04-16-100 10:10 PM
Mrs. Feinberg’s Vegetable Kugel
Makes 9 muffins
1/2 cup pareve margarine, melted and cooled, plus more for muffin tin
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)
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).
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.
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