Colorful Sweet Potato Vegetable Kugel

7 Apr


A delicious Kugel that is gluten and dairy free. Perfect for people with intolerance or Passover. Bursting with color and a nice mixture of sweetness and spice.

This recipe will make two glass casserole dishes, piled high, and serves 15 people.  This is a good amount for entertaining, you can half the recipe if you are making it for less people.


4 medium sweet potatoes

5 medium zucchini

4 large carrots

3 small white potatoes

2 medium white onions

5 garlic cloves

1 bunch of basil leaves

1 bunch of parsley

1 bunch of green onions

10 eggs

1 c. potato starch

salt to taste

freshly ground black pepper to taste

2 tbsp. olive oil

Grate sweet potatoes, zucchini,  carrots, white potatoes. If you have a food processor that will do this it will make your life much easier. I used a combination of peeling the zucchini and carrots in large strips and then chopping those into smaller pieces and grating the potatoes on a cheese grater.


Finely mince  onions,  garlic , basil leaves, parsley, green onions. Just use the white part, save the green stems for broth.

Mix all of this together in a large bowl.

In a separate bowl, lightly beat eggs, and then add the potato starch, salt, freshly ground black pepper. Pour this mixture into the bigger bowl.

Lightly grease two glass baking pan. Pour the mixture in and press down firmly with your hands.

Bake at 350 degrees for 1 hour- 1 hour twenty minutes. Cut into pieces to serve hot or to reheat on a baking pan.



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