Kosher Vegetable Kugel for Passover

Written by
Giora Shimoni
A kosher food enthusiast and home cook with hundreds of published recipes, Giora Shimoni has worked in online publishing for over 20 years.
Learn about The Spruce Eats' Editorial Process
Giora Shimoni
Updated 03/04/19
Vegetable Kugel
Wikimedia Commons
  • Total: 90 mins
  • Prep: 20 mins
  • Cook: 70 mins
  • Yield: 8 cups (6 to 8 servings)
Nutritional Guidelines (per serving)
250 Calories
5g Fat
43g Carbs
10g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 8 cups (6 to 8 servings)
Amount per serving
Calories 250
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 7%
Cholesterol 113mg 38%
Sodium 768mg 33%
Total Carbohydrate 43g 16%
Dietary Fiber 6g 23%
Protein 10g
Calcium 157mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When you think of kugel, you often think of rich, creamy, and sweet kugel. But it doesn't have to be that way! If you are looking for a healthy, tasty Passover side dish that is relatively easy to prepare and flavorful, look no further! This delicious vegetable kugel recipe contains grated carrots, zucchini, celery, potatoes, onion, and garlic mixed with eggs, oil, potato starch, and spices. The veggie-heavy kugel will be a welcome break from some heavier Passover foods and all the vegetables provide a lot of vitamins, colors, and a great taste.

Ingredients

  • 2 to 3 carrots
  • 2 stalks celery
  • 2 zucchini
  • 2 potatoes
  • 1 parsnip
  • 1 large onion
  • 2 cloves garlic
  • 3 large eggs (lightly beaten)
  • 1 cup potato starch
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 3/4 cup oil

Steps to Make It

  1. Heat the oven to 375 F (190C). Oil an 11x8-inch baking pan.

  2. In a food processor, grate the carrots, celery, zucchini, potatoes, parsnip, onion, and garlic. Place the chopped vegetables in a large bowl.

  3. Stir in the lightly beaten eggs. Add the potato starch, baking powder, salt, and pepper and mix well. Add the oil.

  4. Pour the kugel batter into the prepared baking dish. Bake for 1 hour 10 minutes, or until the kugel is cooked through and browned on top.

Tips

  • The recipe calls for the vegetables to be grated in a food processor. The food processor will make quick work of the vegetables and maintain a consistent cut to them. If you don't have a food processor or don't want to use one, you can grate the vegetables by hand. There are a lot of them so it might take a while.
  • You'll also want to make sure that as you grate, all the vegetables are uniform in size and shape. This ensures an even cooking and a better eating experience.
  • This recipe is great hot out of the oven or can be made in advance.
  • To reheat it, you can warm it back up in the oven but cover the baking dish tightly in tin foil before you reheat to prevent too much browning on top.
  • Store any leftovers in a sealed container in the refrigerator.
  • Or use the microwave or warm individual pieces in a hot oven. Enjoy it at any time of day. It can be almost like a frittata at breakfast or lunch or a side dish to a heartier dinner meal.

Recipe Variations

  • If you want to swap vegetables, feel free to omit some you don't like and others you do. You could try sweet potatoes in place of baking potatoes and squash or turnip in place of parsnip.
  • For those that are particularly health conscious, use only egg whites (the equivalent of three large eggs) instead of the eggs. The color of the kugel will be more white than yellow, but it will still taste quite good.
  • If you like a flavor kick, add in a few dashes of hot sauce to the mixture prior to cooking.