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SWEET POTATO, PARSNIP & CARROT KUGEL Recipe

Ingredients
  • 4 tablespoons margarine, pareve
  • 1 onion, finely chopped
  • 2 sweet potatoes, grated
  • 2 carrots, grated (large)
  • 2 parsnips, grated (large)
  • 1 apple, peeled, cored, quarter
  • salt & pepper
  • 1 teaspoon cinnamon, ground
  • 1/2 teaspoon nutmeg, grated
  • 1/3 cup light brown sugar
  • 4 tablespoons Honey
  • 4 tablespoons water
  • 2 Eggs, beaten
  • 1/2 cup matzoh meal
  • 2 tablespoons vegetable oil
Directions
Heat butter in large skillet. Add onion, sauté 3 minutes, stirring occasionally. Combine sweet potatoes, carrots, parsnips and apple in food processor and pulse until you reach your desired texture. Add to onion, cook 5 minutes. Remove from heat, let cool. Season vegetable mixture with salt, pepper, cinnamon, nutmeg, sugar, honey and water. Stir well. Add beaten eggs and matzoh meal. Mix well. Heat oil in medium roasting pan/oven proof dish in 375° oven. When oil is very hot, pour mixture into dish, evenly smoothing the top. Bake, covered for 30 minutes. Remove cover and continue to bake 15 minutes more until top is golden brown. Let rest 5 minutes before serving.
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