Kugels are a Jewish dish, which traditionally combines lots of potatoes, onions and eggs. Here we've augmented that by throwing in a bit of zucchini and carrot. You could probably mix in any roasting veggie you wanted, as long as you change the level of moisture to offset what you've added. If you leave the zucchini out, for instance, you could add a bit more vegetable oil, or even water to help everything else cook.
1.5 c grated onions
1.5 c grated zucchini
1.5 c grated carrot
2 lb grated potatoes
1/2 cup vegetable oil
1/3 cup potato starch
salt and pepper
Using a food processor with the grater attachment, grate your potatoes, carrots, onions and zucchini. You can wash everything first, but there’s no need to peel - most of the nutrients are in the peel, at least when it comes to carrots.
Put your gratings into a colander and let drain as much as possible for 20-30 minutes.
Preheat your oven to 450ºF with your baking dish in the oven.
In a large bowl combine all your veggies with potatoes starch, nutmeg, salt, pepper and eggs.
Once your dish is preheated, put your veggie mixture in the sizzling baking dishes.
Bake at 450º for 20 minutes, then lower the temperature and bake until potato is cooked through (40-60 minutes). If you want extra crispiness on top of your kugel, broil for a minute or two, but keep a close eye on them.
Let the kugel stand for 10-20 minutes and serve.
You can easily reheat kugel in a 375º oven too!