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Vegetable Farfel Kugel

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PREP TIME
30 min
COOKING TIME
35 min
TOTAL TIME
75 min
SERVINGS
12 servings
Dinner Jewish
Vegetable Farfel Kugel
Ingredients
  • 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
  • 1/2 cup toasted pine nuts
  • 1 1/2 teaspoons salt
  • 1 pinch freshly ground black pepper
  • 5 large eggs, beaten
  • 1 pinch ground paprika
Instructions
1
Preheat your oven to a high temperature of three seventy-five degrees Fahrenheit, or one ninety degrees Celsius.
2
Next, take a 9x13-inch baking dish and give it a light coating of oil to prevent the food from sticking.
3
In a large skillet, heat some oil over medium heat on your stovetop. Add sliced mushrooms, chopped carrots, onions, celery, and bell peppers to the skillet. Cook until they are tender and have lost their crunchiness, which should take anywhere from three to five minutes.
4
Add a handful of fresh spinach leaves to the skillet and stir them in.
5
Take a bowl of farfel and pour boiling water over it to make the grains soft and pliable. Add the cooked vegetables, chopped pine nuts, salt, and pepper to the bowl with the farfel. Remove the skillet from the heat source and let everything cool down for about ten minutes.
6
Meanwhile, crack some eggs into a separate bowl and mix them in with the farfel mixture.
7
Transfer the egg-farfel mixture to your prepared baking dish and sprinkle some paprika on top.
8
Cover the baking dish with a lid or aluminum foil, and then place it in the preheated oven for thirty to forty-five minutes.