Root and Tuber Kugel

Last weekend I catered a lunch for the Sisterhood Shabbat at our synagogue. We had a nice bagel lunch with cheese platter, hummus, cream cheese, green salad, kugels, and dessert. No one seemed to notice that we didn't have lox with the bagels and cream cheese. That, of course, was no accident. It was all part of my diabolical "vegetarian agenda" to convert the masses. Just you wait, I'll make vegetarians out of them yet.

I received rave reviews for a kugel recipe I invented. I call it the Root and Tuber Kugel because it has both roots (carrots and sweet potatoes) and tubers (white potatoes). Besides, it just so darn fun to say "Root 'n Tuber Kugel."

Ingredients:
3 large Idaho potatoes
1 large sweet potato
3 large carrots
1 medium onion, diced
4 large eggs, lightly beaten
2 Tbs. vegetable oil
1 tsp. salt
fresh ground pepper
1/4 cup potato starch
3/4 cup boiling water

Preheat oven to 450 degrees F.
Grate potatoes and carrots using the fine (smallest holes) disc in the food processor.
Squeeze out liquid and place in a large mixing bowl.
Stir in eggs, 5 tbsp. oil, salt, pepper and onions.
Sprinkle starch on top.
Pour boiling water over starch and stir thoroughly.
Coat a 9x13 baking pan with cooking spray and carefully pour mixture into pan.
Bake for 20 minutes. After 20 minutes, reduce heat to 400 degrees and bake for 40 minutes or until the top is a deep golden brown.