Vegetable Kugel

This recipe was given to me by the mother of a vegetarian friend of mine. We had the pleasure of attending her family's Seder and this was one of the dishes her mother prepared for her. I enjoy this as is, but don't be mistaken, this is NOT a sweet kugel. My friend's mother told me that you can add 1/2 cup of sugar to the mix before baking if you prefer something a bit sweeter or if you're using a particulary tart apple. Regardless, this makes a delicious side dish with your Passover meal or you can eat the whole pan by yourself all year round like I do :-)

• Ready In: 1 hr 20 mins
• Serves: 6-8

Ingredients

• 1  cup apple, peeled and grated
• 1 1⁄2 cups raw sweet potato, peeled and grated
• 1⁄2 cup carrot, peeled and grated
• 1  cup matzo meal
• 1⁄2 cup  vegetable oil
• 1  teaspoon salt
• 1  teaspoon baking soda
• 1  teaspoon cinnamon
• 1  teaspoon nutmeg

Directions

1. Preheat oven to 325 degrees and grease or spray a 10 inch cake pan/casserole dish with oil. This may also be split into lined ungreased muffin tins for handy servings.
2. Mix all ingredients together well. I use the food processor's shred setting to speed up the veggie prep.
3. Pour mixture into the baking dish/muffin pan, cover with foil, and bake for 45 minutes (30 for muffins).
4. Raise the oven temperature to 350 degrees and remove foil. Bake for an additional 15 minutes.
5. Serve hot!