Vegetable and Farfel Kugel
Description
Matzo farfel stands in for egg noodles in this savory vegetable kugel that's a welcome addition for a Passover meal.
Ingredients
•
1 tablespoon vegetable oil
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1 (8 ounce) package sliced fresh mushrooms
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2 cups coarsely grated carrots
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2 medium onions, diced
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2 stalks celery, diced
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1 medium red bell pepper, diced
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1 (10 ounce) package frozen chopped spinach, thawed and drained
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6 ounces matzo farfel
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1/2 cup toasted pine nuts
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1 1/2 teaspoons salt
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1 pinch freshly ground black pepper
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5 large eggs, beaten
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1 pinch ground paprika
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2
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.
3
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.
4
Fold eggs into the farfel mixture and transfer to the prepared baking dish. Sprinkle with paprika.
5
Cover and bake in the preheated oven for 30 to 45 minutes.