Vegetable kugel

Vegetable kugel is a national Jewish dish made of seasonal vegetables. This dish is a casserole of grated and finely chopped various seasonal vegetables with a filling of chicken eggs without the addition of dairy ingredients. To prepare kugel, you can use any vegetables to taste and availability, which makes this dish even easier to prepare. In addition, it turns out to be easy to use, but quite nutritious and satisfying thanks to the protein contained in chicken eggs.

Snezhana

The author of the recipe

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Composition / ingredients

Servings:

Potatoes

Zucchini

100

Carrots

Onion

Bell pepper

Tomatoes

Corn

Parsley

Dill

Basil

Chicken eggs

Salt

to taste

Ground black pepper

to taste

Breadcrumbs

1.5

Vegetable oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 18 % 3 g

Fats 18 % 3 g

Carbohydrates 65 % 11 g

73 kcal

GI: 82 / 0 / 18

Step-by-step cooking

Cooking time: 50 min

Step 1:
Prepare the ingredients. In the summer, you can take any vegetables from your plot. Potatoes, zucchini or zucchini, tomatoes, bell peppers are perfect for kugel. you can add a little cabbage and eggplant. In winter, frozen vegetables can be used. Potatoes are washed, cleaned and grated on a medium grater.
Step 2:
Peel and finely chop the onion with a knife. Carrots are washed, cleaned and grated on a fine grater. Pour boiling water over the tomatoes and remove the skin from them. If the tomatoes are young and small, then you can cut them together with the skin. Cut the tomatoes into small pieces.
Step 3:
Bulgarian pepper is well washed under running water, remove the stems with seeds. Cut the pepper into thin strips.
Step 4:
We also clean the zucchini, remove the seeds with the pulp, if the zucchini is young, then you can not clean it. Rub the zucchini also on a medium grater.
Step 5:
Put the vegetables in a deep bowl, you can add a handful of milk corn grains if available, it gives a peculiar taste to the dish and additional vitamins. Add salt and ground black pepper to taste, chopped parsley, dill and basil. The greens will give a pleasant aroma to the dish. In a separate bowl, beat the chicken eggs so that they completely disperse. Pour the egg mixture over the vegetables, mix the mass well so that the egg mixture combines the vegetable one.
Step 6:
Grease the baking dish with oil and sprinkle with breadcrumbs so that the bottom of the mold is completely covered with breadcrumbs. We put the vegetable mixture into the mold. The oven is heated to 180 degrees. Bake the kugel for about 35 minutes, until a blush appears on the surface of the casserole. We focus on the work of our oven. Vegetables should be well baked, forming a crispy crust from the bottom and top.
Step 7:
We serve vegetable kugel to the table hot. If desired, sour cream, mayonnaise or other sauce can be served with the dish. Bon appetit!