Food & Cooking Recipes Dinner Recipes Dinner Side Dishes Mrs. Feinberg's Vegetable Kugel 3.1 (88) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 9, 2019 Rate Print Share Yield: 9 muffins Joan Nathan, author of "Jewish Cooking in America" and "The Jewish Holiday Kitchen," shares her recipe for vegetable kugel, one of her most popular Passover dishes. Serve it as an entree or a side dish. Ingredients ½ cup pareve margarine, melted and cooled, plus more for muffin tin 1 cup unpeeled, grated Granny Smith apple (1 medium apple) 1 cup peeled, grated sweet potato (1 small potato) 1 cup peeled, grated carrot (about 2 medium carrots) 1 cup matzo meal 1 teaspoon coarse salt 1 teaspoon baking soda 1 teaspoon ground cinnamon ¼ teaspoon freshly grated nutmeg ½ cup sugar (optional) Directions Preheat oven to 325 degrees. Lightly brush muffin tins with margarine. Set aside. In a medium bowl, combine 1/2 cup margarine, apple, sweet potato, carrot, matzo meal, salt, baking soda, cinnamon, nutmeg, and sugar. Stir to combine. Divide mixture evenly between nine of the prepared muffin tins (three will be left empty). Cover with parchment paper and aluminum foil. Bake 30 minutes. Increase oven temperature to 350 degrees, remove paper and foil, and continue baking until firm and dark golden brown, 5 to 10 minutes more. Serve immediately. Originally appeared: Martha Stewart Living, March 2002 Rate It Print