Best 6 Spring Vegetable Kugel Recipes

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When the fresh flavors of spring vegetables are at their peak, it's time to make the most of them with a delicious spring vegetable kugel. This savory dish, popular in Jewish cuisine, is a versatile casserole that can be customized to your liking. Whether you prefer a crispy, golden-brown crust or a tender, moist interior, there's a spring vegetable kugel recipe out there that will satisfy your cravings.

Let's cook with our recipes!

VEGETABLE KUGEL



Vegetable Kugel image

As part of the 2005 RecipeZaar World Tour I've been searching for International recipes to introduce new flavors and ideas to our meal plans. This one is from Diabetic Gourmet via a friend, but it looks quite promising. For those like me following the WW Core plan it's Core plus the points for the matzo meal.

Provided by justcallmetoni

Categories     Spinach

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 14

10 ounces frozen spinach, thawed and drained
2 onions, chopped
1 stalk celery, chopped
1 red pepper, chopped
3 carrots, grated
1 cup mushroom, chopped
1 tablespoon olive oil
2 eggs
2 egg whites
1/4 teaspoon salt
1/4 teaspoon pepper
3/8 teaspoon garlic powder
1/2 teaspoon dried basil
1/4 cup matzo meal

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a non-stick pan with medium heat.
  • Lightly spritz with cooking spray and sauté onion, celery, red pepper and carrots for 5 minutes, until golden.
  • Add mushrooms and cook 5 minutes longer.
  • Mix in all the remaining ingredients and pour shallow roasting or lasagna pan prepared with cooking spray. Bake uncovered for 45 to 50 minutes until the kugel is firm set.
  • Cut into squares and serve.

FESTIVE VEGETABLE KUGEL



Festive Vegetable Kugel image

A colorful dish for holiday dinners, or buffets. Not vegan. This can be made ahead and frozen or reheated. Can use 3 russet potatoes instead of sweet potatoes, or a combination of the two.

Provided by Outta Here

Categories     Yam/Sweet Potato

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 12

1 lb zucchini, unpeeled (about 3 medium)
3 carrots, peeled
2 sweet potatoes, peeled (about 1 pound)
2 medium onions, peeled and finely minced
2 garlic cloves, peeled and finely minced
1/2 cup fresh parsley leaves, minced
4 tablespoons fresh basil, minced or 1 teaspoon dried basil
6 eggs
1/2 cup matzo meal
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons olive oil

Steps:

  • Preheat oven to 375°F
  • Grate zucchini, carrots and sweet potatoes (can be done in the food processor).
  • Combine all ingredients in a large mixing bowl and mix well.
  • Spray a 3-quart rectangular or oval casserole with nonstick spray.
  • Add vegetable mixture and spread evenly.
  • Bake in preheated oven for 1 hour and 10 minutes, or until golden brown and firm.

Nutrition Facts : Calories 101.5, Fat 3.4, SaturatedFat 0.9, Cholesterol 93, Sodium 257.8, Carbohydrate 13.2, Fiber 2, Sugar 3.5, Protein 4.9

VEGETABLE AND FARFEL KUGEL



Vegetable and Farfel Kugel image

Farfel kugel for Passover.

Provided by Alice Waugh

Categories     Hanukkah Kugel

Time 1h15m

Yield 12

Number Of Ingredients 13

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
½ cup toasted pine nuts
1 ½ teaspoons salt
1 pinch freshly ground black pepper
5 large eggs, beaten
1 pinch ground paprika

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
  • Heat oil in a large, nonstick skillet over medium heat. Add mushrooms, carrots, onions, celery, and bell pepper; saute until softened, 3 to 5 minutes. Stir in spinach.
  • Place farfel in a strainer and pour about 4 cups boiling water over it to moisten. Add farfel to the vegetables along with pine nuts, salt, and pepper. Remove from the heat and let cool, about 10 minutes.
  • Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.
  • Cover and bake in the preheated oven for 30 to 45 minutes.

Nutrition Facts : Calories 151.1 calories, Carbohydrate 18.4 g, Cholesterol 77.5 mg, Fat 6.5 g, Fiber 2.7 g, Protein 7.2 g, SaturatedFat 1.3 g, Sodium 358.8 mg, Sugar 3.2 g

MRS. FEINBERG'S VEGETABLE KUGEL



Mrs. Feinberg's Vegetable Kugel image

Joan Nathan, author of "Jewish Cooking in America" and "The Jewish Holiday Kitchen," shares her recipe for vegetable kugel, one of her most popular Passover dishes. Serve it as an entree or a side dish.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Yield Makes 9 muffins

Number Of Ingredients 10

1/2 cup pareve margarine, melted and cooled, plus more for muffin tin
1 cup unpeeled, grated Granny Smith apple (1 medium apple)
1 cup peeled, grated sweet potato (1 small potato)
1 cup peeled, grated carrot (about 2 medium carrots)
1 cup matzo meal
1 teaspoon coarse salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/2 cup sugar (optional)

Steps:

  • Preheat oven to 325 degrees. Lightly brush muffin tins with margarine. Set aside. In a medium bowl, combine 1/2 cup margarine, apple, sweet potato, carrot, matzo meal, salt, baking soda, cinnamon, nutmeg, and sugar. Stir to combine. Divide mixture evenly between nine of the prepared muffin tins (three will be left empty).
  • Cover with parchment paper and aluminum foil. Bake 30 minutes. Increase oven temperature to 350 degrees, remove paper and foil, and continue baking until firm and dark golden brown, 5 to 10 minutes more. Serve immediately.

SPRING VEGETABLE QUICHE RECIPE BY TASTY



Spring Vegetable Quiche Recipe by Tasty image

Ring in spring with this colorful and fresh vegetable quiche. Smooth and tangy goat cheese; a flaky, buttery crust; and a rich egg and asparagus filling makes for a perfect addition to your brunch table.

Provided by Aleya Zenieris

Categories     Breakfast

Time 2h5m

Yield 6 servings

Number Of Ingredients 15

1 ¼ cups all purpose flour, plus more for dusting
½ teaspoon kosher salt
1 stick unsalted butter, cubed and chilled
3 tablespoons ice water
1 teaspoon kosher salt, plus more for blanching
1 asparagu, woody ends trimmed
2 large egg yolks
3 large eggs
1 ½ cups heavy cream
4 oz goat cheese, divided
¼ teaspoon freshly ground black pepper
1 pinch McCormick® Ground Nutmeg
3 tablespoons fresh chives, divided, thinly sliced
pie weight, or dried beans
glass pie plate, 8 in (20 cm)

Steps:

  • Add the flour and salt to a food processor. Pulse to combine. Add the butter and pulse 6-8 times until broken down into pea-sized pieces. Add the water and pulse 8-10 times, until the dough comes together. Turn the dough out onto a clean surface and shape into a disc. Tightly wrap in plastic wrap and refrigerate for 30-60 minutes
  • Preheat the oven to 375°F (190°C).
  • On a lightly floured surface, roll the dough out to a circle about ⅛-inch thick. Roll the dough onto the rolling pin and gently transfer to an 8-inch pie dish. Press the dough flush against the dish. Trim any excess dough around the edges. Fold the edges of dough back underneath itself, then crimp using an index finger knuckle on one hand and the thumb and index finger on the other hand.
  • Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 10-15 minutes, until the crust is beginning to brown around the edges. Remove the crust from the oven and carefully lift out the parchment paper and baking beans.
  • Prick the bottom of the crust with a fork and return to the oven for another 3-5 minutes, until the bottom is beginning to brown. Remove from the oven and set on a rack to cool while you make the filling.
  • Fill a large, high-walled skillet with water and bring to a simmer over medium-high heat. Once simmering, season the water generously with salt. Prepare an ice bath in a large bowl and set nearby.
  • Blanch the asparagus in the simmering water for 30-60 seconds, until bright green and tender. Transfer to the ice bath to cool for 1-2 minutes, then drain and let dry on a paper towel or kitchen towel-lined baking sheet.
  • Reserve 8-10 spears of asparagus. Cut the rest into 1-inch pieces.
  • In a large bowl, whisk together the egg yolks, eggs, heavy cream, black pepper, salt, and nutmeg. Add the asparagus pieces and 2 tablespoons of chives and whisk to incorporate.
  • Spread 3 ounces of the goat cheese across the bottom.
  • Pour the filling into the crust. Arrange the reserved asparagus spears on top. Sprinkle with the remaining tablespoon of chives and dot with the remaining ounce of goat cheese.
  • Bake the quiche for 28-35 minutes, until the center is set, but still jiggles slightly when gently shaken.
  • Transfer the quiche to a wire rack to cool for 30 minutes before slicing and serving.
  • Enjoy!

Nutrition Facts : Calories 370 calories, Carbohydrate 20 grams, Fat 28 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram

SPRING VEGETABLE KUGEL



SPRING VEGETABLE KUGEL image

Categories     Vegetable

Yield 8-10

Number Of Ingredients 11

4 matzot egg or plain
2/3 c. canola or olive oil
1/2 c. chopped onion
1 cup celery, - about 2 medium ribs cut into 1/4 in. slices
2 c. sliced mushrooms - a mixture of varieties is best
2 c. grated carrots
2 c. grated zucchini
6 eggs
3/4 c. finely chopped Italian parsley
2 tsp. salt
1 1/2 tsp. freshly ground pepper

Steps:

  • Preheat oven to 350. Lightly grease 2 quart baking pan. Set aside. Break matzoh into small pieces (about the size of a quarter). Place in strainer, and let a stream of cold water run over them until softened. Squeeze out and place in a large bowl. Heat 1/3 c. oil in a large skillet. Add onion and celery. Saute over medium-low heat, stirring occasionally, until the onion is translucent. Add mushrooms and continue sauteing until softened. Transfer to the bowl with the matzoh. Heat the remaining oil in a separate skillet and saute the carrots about 4 minutes until nearly soft. Add the zucchini and saute additional 3-4 min. Add to the bowl with matzah and mix gently to cool. Stir in eggs, parsley, salt and pepper mixing thoroughly. Place in prepared pan and bake for 30 min or until golden brown on top.

Tips:

  • For the best flavor, use fresh spring vegetables. If you can't find fresh vegetables, frozen vegetables will also work.
  • To make sure the kugel is cooked through, insert a toothpick into the center. If it comes out clean, the kugel is done.
  • Let the kugel cool for a few minutes before serving. This will help it to hold its shape.
  • Serve the kugel with your favorite sides, such as sour cream, applesauce, or cranberry sauce.

Conclusion:

Spring vegetable kugel is a delicious and easy-to-make dish that is perfect for a spring or summer meal. With its vibrant colors and fresh flavors, this kugel is sure to be a hit with your family and friends.

This versatile dish can be served as a main course, side dish, or even a breakfast casserole. It's also a great way to use up leftover vegetables.

So next time you're looking for a delicious and easy-to-make dish, give spring vegetable kugel a try. You won't be disappointed!

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