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Carrot Souffle Creamy and smooth with a crunchy nut topping, this is the first kugel we make every year. Yields one 9x13 pan or two 9-inch round pans

Sweet-and-Sour Vegetable Kugel Add color to your plate with this pretty kugel. Since it has no starch, allow to cool before cutting into squares to prevent it from falling apart. Yields one 9x13 pan

INGREDIENTS 2 packages or 4–5 large (2 lb.) carrots or 1 lb. carrots and 2 (1 lb.) sweet potatoes 6 eggs

½ tsp. salt

½ cup sugar

½ cup oil

3 T. potato starch ½ cup nut crumble (recipe in Issue 192)

DIRECTIONS 1. Peel carrots (and sweet potatoes) and cut into large chunks. Place in saucepan with some water and cook until very soft, adding water if necessary. Drain well and allow to cool a bit. 2. Add next five ingredients and blend until smooth, using an immersion blender (or food processor). 3. Preheat oven to 350°. Pour mixture into greased or paper-lined pan. Sprinkle nut crumble evenly over top and bake for 40 minutes. Serve warm. Note: Any cookie crumbs can be used as a topping.

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CARROT/SWEET POTATO LAYER 2 large (1 lb.) carrots, peeled

2 (1 lb.) sweet potatoes

7 eggs

6 T. sugar

1½ tsp. salt

6 T. lemon juice

6 T. oil

ZUCCHINI LAYER 2 large (2 lbs.) zucchini, peeled 1 small parsnip

1½ tsp. salt

4 T. sugar

4 eggs

4 T. lemon juice

4 T. oil

DIRECTIONS 1. Coarsely shred carrots and sweet potatoes. 2. Mix rest of carrot layer ingredients and beat well with fork. Combine with shredded vegetables and pour into 9x13 pan. 3. To prepare zucchini layer, coarsely shred squash and parsnip. Sprinkle with salt and allow to stand for several minutes. 4. Combine eggs, oil, sugar and lemon juice, and beat with fork. 5. Squeeze and drain squash and mix with beaten egg mixture. 6. Spread in an even layer over carrot mixture in pan. 7. Bake at 350° for 2–2½ hours until top is well browned. Serve warm or at room temperature

Profile for The Monsey View

Issue 194  

The Monsey View

Issue 194  

The Monsey View