I generally think of kugels as a starch, rather than a vegetable. This kugel has so many vegetables that it’s a toss-up whether I’d classify it as a starch or a vegetable. I use carrots, onions, celery, leek, mushrooms, and bell peppers mixed with lots of fresh herbs and bound together with eggs.
Farfel kugels freeze incredibly well — so you can make this in advance and keep it in the freezer, well-wrapped. As always, use this as a guide and switch out vegetables or try different herbs.
This will serve 8-10.
- 4 Tbsp. olive oil
- 2 small carrots, peeled, cut in half, and thinly sliced
- 1 small onion, peeled and diced
- 2 large celery ribs, diced
- 1 medium leek, cleaned well and thinly sliced (white and light green parts only)
- 227 grams/8 oz button or cremini mushrooms, sliced
- 1 medium bell pepper, cored and seeded, and diced small (red, orange, or yellow)
- 1 3/4 tsp. salt
- 1/2 tsp. black pepper
- 227 grams / 8 oz farfel (4 cups)
- 1 1/2 cups water
- 1 Tbsp. fresh thyme leaves
- 3 Tbsp. finely chopped chives
- 3 Tbsp. finely chopped flat-leaf parsley
- 2 tsp. finely chopped fresh oregano
- 3 large garlic cloves, crushed
- 5 large eggs
Preheat the oven to 375°F / 190°C.
Heat the olive oil in a large sauté pan over medium. Add the carrots and sauté for 2 minutes. Add the onions, celery, leek, salt, and pepper and cook another 3-4 minutes, until they start to soften. Add the bell pepper and mushrooms and cook another 8-10 minutes, until the mushrooms are cooked through. Add the water and bring it to a simmer.
Put the farfel into a large mixing bow, then pour all of the vegetables and liquid on top. Add the herbs and garlic and mix everything together. Set aside for 15-20 minutes, or until the mixture has cooled down. Add the eggs and mix through.
Oil a 23-cm by 30-cm (9″x12″) baking dish well and pour the mixture in, using a spatula to spread it out evenly.
Bake for 60-75 minutes, until the kugel is firm and the edges have browned.
You can serve it now or refrigerate or freeze it and reheat later.