Kugel: The ultimate holiday comfort food

If you’re looking for a new kugel recipe, we found these in the JTA files. One sweet, one savory and both sure look tasty.

Vegetable Kugel

1 bunch (6-8) carrots

14 white mushrooms

1 potato, peeled

1 medium onion

2 cloves garlic

1 (10 ounce) package frozen spinach, defrosted

2 eggs

1 1/2 cups matzah meal (or flour)

1/2 cup Parmesan cheese

Preheat oven to 350 degrees F.

Using a food processor, grate the carrots, mushrooms, potato, onion and garlic. Place in a large bowl.

Add remaining ingredients and mix well.

Fold into a greased 7 x 11-inch, ovenproof casserole. Bake for 50-60 minutes, or until top is crispy and vegetables bubble.

Yields 18 squares.

Challah Custard Kugel

1 pound challah, broken into bite-size pieces

Sweet butter for greasing pan, plus 4 tablespoons at room temperature

1 (8 ounce) brick reduced-fat cream cheese, at room temperature

3/4 cup maple syrup

12 eggs

3 cups 2 percent milk

2-1/2 teaspoons vanilla

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

Preheat oven to 350 degrees F. Butter a 10 x 15-inch ovenproof casserole and spread challah pieces evenly throughout.

Place 4 tablespoons butter, cream cheese and maple syrup in a microwave-safe container. Cover and microwave for 1 minute on high power. Mix well with a fork and pour evenly over challah.

In a large bowl, mix remaining ingredients until blended. Pour evenly over challah-cream cheese mixture. Press challah down with a spatula to moisten. Let rest 5 minutes.

Bake for 30 minutes, or until casserole bubbles and top is golden brown. Serve immediately, or prepare ahead, refrigerate and reheat. Recipe freezes well.

Yields 40 squares