CONFETTI VEGETABLE KUGEL

By Judy Montagu

3 medium zucchini, unpeeled
3 carrots, peeled
2 sweet potatoes or 3 large potatoes, peeled
2 medium onions
2 cloves garlic
1/2 cup parsley leaves
3 to 4 Tbsp. chopped fresh basil (or 1 tsp. dried)
4 eggs plus 4 egg whites (or 6 eggs)
1/2 cup potato starch or matza meal
11/4 tsp. salt (or to taste)
1/2 tsp. pepper (or to taste)
2 tsp. olive oil

Preheat the oven to 190°. Grate the zucchini, carrots and sweet potatoes. Finely mince the onion, garlic, parsley and basil.
Combine all ingredients in a large mixing bowl and mix well.

Wipe the inside of a 3-liter casserole with a little oil. Add the vegetable mixture and spread evenly. Bake for 1 hour and 10
mins., or until golden brown and firm.

Yield: 12 servings. The kugel freezes and reheats well.

Variation: The mixture can be baked in oiled muffin tins at 190* for 25-30 mins. until golden brown.