Passover Matzo Kugel With Vegetables
photo by Wendy B.
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
16
ingredients
- 5 tablespoons extra virgin olive oil, divided
- 3 medium onions, chopped or 4 cups onions
- 8 ounces sliced mushrooms
- 2 (9 ounce) boxes frozen artichoke hearts
- 5 carrots, cut into 1/4-inch dice or 2 cups carrots
- 7 eggs, divided
- 1 (16 ounce) box matzo farfel
- 1⁄2 teaspoon thyme
- 1 1⁄2 teaspoons salt
- 1⁄2 teaspoon black pepper
- 1 cup parsley, chopped
- 4 cups low sodium chicken broth or 4 cups vegetable broth
- powdered chicken soup powder (From the matzo ball mix in a box)
directions
- Coat an 11-by-7-inch baking dish with cooking spray. Heat oven to 350 degrees.
- Heat 2 tablespoons oil in a large, nonstick skillet over medium; add onion and cook until soft and golden, about 20 minutes. Transfer to a large bowl.
- Add mushrooms to skillet; cook until browned, about 5 minutes. Add to bowl.
- Add 2 tablespoons of the oil to skillet; add artichokes and carrots and cook until carrots are tender, about 10 minutes. Transfer to bowl.
- Beat 5 of the eggs with fork; toss with farfel. Add 1 tablespoon oil to skillet; add farfel and cook, stirring often, until it is toasty, 5 to 6 minutes. Transfer to bowl; stir in the thyme, salt, pepper, soup mix (To taste) and parsley and transfer to baking dish.
- Combine the 2 remaining eggs with broth and pour over the farfel. Bake 45 minutes, or until the center is no longer wet. Makes 16 servings.
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