My nephew, Josh, says that this kugel tastes like chicken soup in solid form, probably because of the dill and carrots. It is hearty and filling and wonderful as a side dish or as a main course.
Ingredients
2 medium onions, peeled and quartered
2 bunches scallions, white part only, chopped
3 8-ounce Idaho potatoes, peeled and cut lengthwise into quarters
2 8-ounce Yukon gold potatoes, peeled and cut lengthwise into quarters
2 medium carrots, peeled
1 large zucchini, cut lengthwise into quarters
5 extra-large eggs
½ cup flour
1 tablespoon Kosher salt
1 teaspoon ground black pepper
⅔ cup vegetable oil
½ bunch fresh dill, chopped
Preparation
Position rack in top third of oven and preheat to 400° F.
In two or three batches, run onions, scallions, potatoes, carrots and zucchini through feed tube of a food processor, fitted with the grating disc.
Once vegetables are grated, place them in a colander over a bowl, and allow the liquid to drain into the bowl for 30 minutes; discard liquid.
In a large mixing bowl, combine grated vegetables with eggs, flour, salt, pepper, ½ cup oil and dill.
Brush remaining oil over bottom and sides of 13" x 9" x 2" glass baking dish.
Preheat dish by placing it in the oven until very hot, about 7 minutes (this will help create a wonderful crust). Pour kugel batter into hot dish. Bake until top of kugel is brown and crisp, about 1 hour.
Cut kugel into squares and serve warm.
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