Sweet Potato and Carrot Casserole

Today is moving day!  We are likely en route right now, between houses, stressing about whether the movers will break our fragile glassware, or whether all the boxes will arrive at their destination, or whether the stove will fit in the space that’s been left for it.

In any case, I thought I’d leave a little Thanksgiving-based recipe on the site–no photo, but I’ll post one as soon as I have it.  This is for those of you who’ll be celebrating on the 22nd and are looking for a delicious side dish or veggie dish that’s not too heavy, not too sweet, yet festive and delicious.  It’s a perfect way to use sweet potatoes for the holidays, and can take the role of side dish or dessert (great with a dollop of cashew cream on top), or, as I’ve been known to have it in the past, as a speedy breakfast (just re-heat and dig in).

We used to call this kugel (“Ki’-gul,” but can also be pronounced “koo’-gul) in our house. The word is derived from the German word Gugelhupf, and it’s often translated as pudding or casserole.  I use “casserole” because it seems to me the most versatile–a kugel is usually a side dish, a pudding is usually a dessert, but a casserole can be anything you like.

I’ve adapted this from a recipe my friend B. gave me a few years ago.  As a very lazy cook, I’ve altered the recipe so there’s no grating involved, only processing in a food processor (even using an entire lemon–whole!), which is where the bulk of the ingredients end up.  Processing also helps hold the casserole together by grinding up the raw veggies and allowing the juices to meld more with the rest of the ingredients. Flax and oats also act as binders, as this vegan version is sans eggs, of course.

It’s a moist, tart/sweet, subtly spiced dish that’s rather addictive.  I love eating it, knowing that I’m getting all the goodness of sweet potatoes (could there BE a more delicious root?), along with the traditional carrots and other goodies in here.  Hope you enjoy this one.

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Comments

  1. That sounds scrumptious! That’s very intriguing to me, using an entire lemon, rind and all.

  2. Hi Ricki,
    I am not vegan but enjoy many of your recipes. If I were to substitute eggs for the oats and flax, how many would I use?
    Thanks!

    • Heather, thanks so much! I actually went searching for the original page with my friend’s recipe but sadly can’t find it. I am guessing that the original had 4-5 eggs instead of the flax and oats. Let me know how it turns out if you give it a try that way! 🙂

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