Savory Mushroom and Asparagus Kugel
2 tablespoons oil
8 ounce mushrooms, cleaned and sliced
1 medium onion, sliced thinly
2 garlic cloves, minced
1 pound asparagus, thick ends snapped off and chopped into 2” pieces, reserving tips for garnish.
1 medium zucchini, sliced the long way into thin strips
2 dozen baby carrots, steamed and cut into pieces
1 9-ounce package fine noodles, cooked according to package directions.
4 eggs, beaten
3-4 springs fresh parsley
3-4 sprigs fresh thyme
1 teaspoon paprika
3/4 cup broth
Recipe is vegetarian and easily gluten free.
Preheat oven to 350 F.
Add oil to large sauté pan. Sauté onions until translucent. Add garlic and mushrooms and sauté until mushrooms are browned and mushroom liquid is mostly evaporated.
Remove from pan and spoon evenly into an 8X11” ovenproof dish.
Add sliced zucchini and sauté until browned and soft. Layer evenly over the onion mixture. Add carrots and spread evenly over the mixture.
Add beaten eggs to drained noodles, mixing thoroughly. Add chopped fresh parsley. Pour over vegetable mixture, gently spreading the noodles to cover the entire top. Sprinkle paprika over the top. Pour broth over the top until you see the liquid on the side, but the top is not totally immersed in the liquid. Garnish with asparagus tips and fresh thyme.
Bake for 40 minutes or until liquid has evaporated and the noodles are slightly browned.
Let cool slightly before slicing. Serve warm.
What to do with leftover vegetables? Add other leftover vegetables, such as steamed broccoli, cauliflower, peas, or spinach to the vegetable layering.
Gluten Free: Use gluten free noodles.
Kosher for Passover: Use Kosher for Passover noodles.
Make it cheesy: Sprinkle Parmesan or your favorite cheese on top of vegetable mix before placing in oven.