Kosher Vegetable Kugel for Passover

By
Giora Shimoni
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
Updated on 02/28/22
Kosher Vegetable Kugel for Passover in a baking dish

The Spruce Eats / Cara Cormack
Prep: 20 mins
Cook: 70 mins
Total: 90 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
393 Calories
23g Fat
42g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 393
% Daily Value*
Total Fat 23g 30%
Saturated Fat 2g 10%
Cholesterol 70mg 23%
Sodium 529mg 23%
Total Carbohydrate 42g 15%
Dietary Fiber 5g 18%
Total Sugars 5g
Protein 7g
Vitamin C 17mg 87%
Calcium 100mg 8%
Iron 2mg 10%
Potassium 902mg 19%
*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 medium carrots

  • 2 medium stalks celery

  • 2 medium zucchini

  • 2 medium potatoes

  • 1 medium 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 freshly ground black pepper

  • 3/4 cup oil

Steps to Make It

  1. Gather the ingredients.

    Kosher Vegetable Kugel for Passover ingredients

    The Spruce Eats / Cara Cormack

  2. Heat the oven to 375 F (190 C). Grease an 11 x 8 inch baking pan.

    Oil in a baking dish

    The Spruce Eats / Cara Cormack

  3. In a food processor, grate the carrots, celery, zucchini, potatoes, parsnip, onion, and garlic. Alternatively you can grate the vegetables on a box grater. Place the prepared vegetables in a large bowl.

    Grated carrots, celery, zucchini, potatoes, parsnip, onion, and garlic in a bowl

    The Spruce Eats / Cara Cormack

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

    Potato starch, baking powder, salt, and pepper added to the grated vegetables in the bowl, with a wooden spoon

    The Spruce Eats / Cara Cormack

  5. Pour the kugel batter into the prepared baking dish.

    Grated vegetables in a baking dish

    The Spruce Eats / Cara Cormack

  6. Bake for 1 hour 10 minutes, or until the kugel is cooked through and browned on top.

    Kosher Vegetable Kugel for Passover in a baking dish

    The Spruce Eats / Cara Cormack

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.