Veggie Kugel

A client asked me to create a healthier version of this for her; the traditional being made with white potatoes. I enjoyed making this so much we now have it at home, and it makes a fantastic bulletproof dish that can be reheated over a couple of nights when you are poor on time but need something to go alongside your main dish.

Ingredients

Serves 6

• 4 medium sweet potatoes, peeled and grated

• 4 large carrots, grated

• 2 small courgette, grated and squeezed well

• 1 large onion, finely grated

• 3 garlic cloves

• 4 eggs

• 4 tbsp olive oil (plus more for greasing the dish)

• 120g flour or matzo meal

• ¾ tsp salt, or to taste

• ½ tsp ground black pepper

• 2 tbsp fresh parsley, chopped

Method

1. Preheat your oven to 180°C.

2. Grease a medium sized baking dish.

3. In a large bowl, combine the grated sweet potatoes, carrots, courgette, and onion.

4. Stir in the eggs, olive oil, flour, and all seasonings. Mix until evenly combined.

5. Spread the mixture evenly into the prepared baking dish and press down well to ensure the dish is compact - this will help with setting.

6. Bake uncovered for around an hour, until golden and fully set in the centre.

7. Allow to cool for 10–15 minutes before slicing into squares or rectangles.