Matzo draws attention every spring as an integral part of the Passover meal, and leftover sheets of this mild-flavored, unleavened flatbread serve as the perfect canvas for bigger flavors. It’s combined in this recipe with lightly browned mushrooms and leeks in a casserole-style bake called a kugel. A store-bought box of matzo farfel (pre-broken pieces) can save you some time, but we enjoyed the toasty notes from the browned edges of full sheets. Parsley, another element on the Seder plate, brings an herbal freshness. Kugels can be made savory or sweet, and for another take, try our sweet and creamy, cinnamon-spiked noodle kugel.
Note: If you would like to schedule this meal, but do not want to wait for the broiler to cool before refrigerating, heat oil in a large skillet over medium-high heat, then add leeks, celery, mushrooms, 1 tsp salt, and ¼ tsp ground black pepper and saute until softened and lightly browned, about 8 minutes, instead of broiling in Step 1.
Mushroom and Leek Matzo Kugel
Ingredients
- 4 tbsp olive oil, divided
- 2 cups thinly-sliced leeks, rinsed well and patted dry, white and light-green parts only (from 2 medium leeks)
- 1 stalk celery, thinly sliced
- 4 oz white or cremini mushrooms, sliced
- 2 large eggs
- 3 matzo sheets (about 3 oz total), broken into large (about 2”) pieces
- 1 cup chicken broth
- ¼ cup flat-leaf parsley leaves, chopped, divided
Directions
1) In a Suvie pan, mix together 2 tbsp olive oil, leeks, celery, ½ tsp salt, and a few grinds of black pepper. In a second Suvie pan, mix mushrooms with remaining 2 tbsp olive oil, ½ tsp salt, and a few grinds of black pepper. Insert both pans into Suvie and Roast at 400°F 10-20 minutes, stirring halfway through, until vegetables have begun to soften and release liquid.
2) Meanwhile, in a large bowl, whisk eggs together with chicken broth. Add matzo and half of parsley, mixing thoroughly to ensure matzo are coated. Let sit until the roast is complete.
3) When the roast has finished, remove pans from Suvie and add all vegetables to bowl with matzo, stirring well to incorporate. Transfer entire mixture to one Suvie pan and insert pan into your Suvie. Input settings, and cook now or schedule.
Suvie Cook Settings
Bottom Zone: Slow Cook Low for 2 hours
4) Optional: When the cook has finished, broil 8-10 minutes, rotating pan halfway through until golden. (You can also skip this step if the top of the kugel is sufficiently golden.)
5) Remove pan from Suvie and let kugel stand at least 5 minutes before sprinkling with remaining parsley, slicing, and dividing among plates.
Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 2 hours.
Nutrition
Nutritional Information per serving (4 servings per recipe): Calories 279, Total Fat 17g, Total Carbohydrates 26g, Total Sodium 287mg, Total Protein 7g
