Vegetarian Potato Kugel

This is another great freezer dish, I always cook at least two and freeze one for later. Excellent hot or cold with salad in summer or vegetables in winter, as a main dish or a side dish for BBQs and the like. Also very versatile; mix up the vegies as you see fit, although I generally keep the potato and change the carrot for other vegies in season, and add other fresh herbs, depending on what I have to hand. Sliced tomato on top and fresh basil mixed in is a regular favourite variation in summer.

Vegetarian Potato Kugel




Ingredients

3 medium potatoes
2 small carrots
1 small onion
1 clove garlic, crushed
1 egg
1 tbs oil
2 tbs chopped parsely
2 tbs wholemeal breadcrumbs
1/2 cup milk powder
15g butter, cubed
1/2 cup grated cheese


Method

1. Grate potatoes, onion and carrots, and combine with the crushed garlic.

2. Lightly beat the egg with the oil, and pour over the grated vegetables. Stir in the parsley, breadcrumbs and milk powder.

3. Spread into a greased 20cm pie dish and dot with the butter.

4. Bake in a moderate oven (180'C) for 30 minutes. Sprinkle with the cheese and bake for a further 15 minutes.

Serve hot or cold. Freeze for up to 4 months.