DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

DOTB Logo

Don't miss a single recipe!

Please enter your name.
Please enter a valid email address.
Something went wrong. Please check your entries and try again.

No products in the cart.

SWEET POTATO AND SUMMER VEGGIE KUGEL

8D9F1D94-7287-4B22-B29D-40098ED3EF80_1_201_a

Ingredients

3 tablespoon olive oil

1 large leek, white and light green parts chopped (about 2 cups)

8 garlic cloves, chopped

2 tablespoon butter

1 pound sweet potatoes, shredded (about 5 cups) on a box grater or in a food processor

1 small zucchini, shredded on a box grater or in a food processor

1 small yellow summer squash, shredded on a box grater or in a food processor

1 large onion, shredded on a box grater or in a food processor

½ cup cottage cheese

½ cup sour cream

1 teaspoon baking powder

2 teaspoon salt

1 teaspoon black pepper

¼ cup flour (or matzo meal if during Passover)

4 eggs

2 egg whites

1 ½ cups Jarlsberg cheese, shredded (or gouda, Gruyere, cheddar, etc…)

Instructions

Preheat oven to 375 degrees.

Heat the olive oil in a large skillet over medium heat.  Sauté the leeks and garlic until soft and fragrant, about 2-3 minutes.  Place them in a large bowl and set aside.

Cut the butter into pats and place in a 9” x 13” casserole dish.  Place the dish in the oven until the butter is melted and bubbly, about 8-10 minutes, while you prepare the vegetables.

Working in 3 batches, place the shredded potatoes, zucchini, summer squash, and onion in a large clean kitchen towel or cheese cloth and squeeze as much liquid as you can out of the vegetables.  I like working in batches as it is easier to squeeze out the juice…. or I have my husband do it in one fell swoop!  The goal is to get the shredded veggies as dry as possible so you don’t have a wet kugel.  Nobody likes a wet kugel!  Add the drained veggies to the leeks and stir to combine.

Add the cottage cheese, sour cream, baking powder, salt, pepper, and flour (or matzo meal) to the bowl and toss to combine.

Beat the eggs and egg whites in another bowl with an electric mixer for 3 full minutes on high until light yellow, frothy, and thickened.  Fold the eggs into the vegetable mixture until just combined.

Remove the pan from the oven and tilt so the hot butter coats the bottom of the pan and slightly up the sides.  Pour the vegetable mixture into the hot pan and top evenly with the shredded cheese.

Bake for 50 minutes to 1 hour until set in the center and golden brown.  Run a knife around the outside edge of the casserole and let cool slightly before cutting into squares.

You May Also Like...

6D97D5F9-AF71-4898-A989-58FC6EB4A903_1_201_a

BLUEBERRY SCONES

fullsizeoutput_1ea30

SHAVED BRUSSEL SPROUT CAESAR SALAD WITH ARTICHOKE HEARTS AND HOMEMADE CROUTONS

C3F37668-BFB1-438B-B928-6C68FFCB72B2_1_201_a

OVERNIGHT 14 EGG, BACON, SPINACH AND TOMATO STRATA WITH 2 CHEESES

Search Recipes

By Category

Select multiple categories to narrow your search! Want appetizers made with chicken? Just select both Appetizers and Chicken!

Search Recipes

By Spice

Leave a Comment

Item added to cart.
0 items - $0.00