VEGETABLE KUGEL WITH CARAMELIZED LEEKS

No need to wait until Passover to make this easy casserole made with potatoes, sweet potatoes, zucchini and leeks.

5 Tbsp. vegetable or olive oil, divided, plus more for greasing the pan 2 large leeks, or 3 small leeks, washed well and sliced into rounds 1 tsp. salt, divided 1 large russet potato

(about ½ lb.), peeled 1 large sweet potato

(about ½ lb.), peeled 2 medium zucchini (about

½lb.) 1 medium white onion

(about ½ lb.), peeled 3 medium garlic cloves 3 large eggs, beaten ¼ cup vegetable oil 3Tbsp.matzomeal ½ tsp. fresh cracked black

pepper

Heat oven to 350 degrees. Grease a 9-inchby-13-inch casserole dish with oil and set aside.

Heat a large sauté pan over medium heat. Add a tablespoon of oil and leeks with ¼ teaspoon salt. Immediately turn heat to medium low. Sauté, stirring often until slightly browned and translucent, about 10 to 15 minutes.

Shred up the potatoes, zucchini, onion and garlic with a hand grater or food processor and remove as much water as you can by squeezing and pressing the mixture with paper towels. This is important for a dry kugel! Combine the shredded vegetables with the sauteed leeks. Add the eggs, vegetable oil, matzo meal, remaining salt and pepper in a large bowl. If you mixture is very wet, add a little more matzo meal.

Pour mixture into the casserole dish, smooth over with a spatula and bake for 45 minutes until kugel is cooked through and topping is browned. Let cool slightly, cut into squares and eat. Serves 10-14.