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Vegetable and Farfel Kugel
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Prep Time:
30 minutes
Cook Time:
35 minutes
Total Time:
75 minutes
Elevate your Passover meal with this savory vegetable kugel using matzo farfel instead of egg noodles.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 (8 ounce) package sliced fresh mushrooms
  • 2 cups coarsely grated carrots
  • 2 medium onions, diced
  • 2 stalks celery, diced
  • 1 medium red bell pepper, diced
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 6 ounces matzo farfel
  • 0.5 cup toasted pine nuts
  • 1.5 teaspoons salt
  • 1 pinch freshly ground black pepper
  • 5 large eggs, beaten
  • 1 pinch ground paprika
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) and generously grease a 9x13-inch baking dish.
  • In a large nonstick skillet, heat oil over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper. Saute until softened, about 3-5 minutes. Stir in spinach.
  • Strain the farfel and gently soak it with 4 cups of boiling water. Combine the moistened farfel with the vegetables, pine nuts, salt, and pepper. Take it off the heat and allow it to cool for roughly 10 minutes.
  • Gently combine eggs with the farfel mixture, then transfer to the baking dish. Finish by sprinkling with paprika for added flavor.
  • Bake covered in the preheated oven for 30-45 minutes until perfectly cooked.

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