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Recipe: Mediterranean potato kugel with sautéed mushrooms

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Total time: 1 hour, 45 minutes, plus baking and cooling times

Servings: 6 to 8

Note: If your family does not serve peas on Passover, substitute ½ cup additional broccoli.

2 1/2 pounds boiling potatoes (about 7 medium-large), preferably yellow-fleshed

Salt

Pinch of saffron threads, crushed (about 1/8 teaspoon)

5 tablespoons extra virgin olive oil, divided

2 large onions (total about 1 pound), chopped (about 3 2/3 cups)

6 ounces small mushrooms, halved through stems, then quartered (about 3¼ cups pieces)

1/2 teaspoon ground pepper, plus additional freshly ground pepper to taste

1 1/8 teaspoons paprika, divided

1 large carrot (about 4 ounces), quartered lengthwise, sliced ¼-inch thick to form dice (about 1 cup diced)

1/2 cup diced broccoli (about 1½ ounces), including tiny florets and diced stems (diced into roughly ¼-inch pieces)

1/2 cup fresh shelled peas (from about 6 ounces of pods) or frozen peas

4 eggs plus 1 finely diced hard-boiled egg, divided

1/2 cup chopped Italian parsley, or parsley mixed with cilantro

1. In a medium saucepan, combine the potatoes with enough water to cover, about 5½ cups water. Add a pinch of salt. Bring to a boil over high heat, then cover and cook over medium-low heat until tender enough to mash, about 40 minutes. Remove the potatoes to a bowl with a slotted spoon and set aside until cool enough to handle. Pour the potato cooking liquid into a container.

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2. Put the saffron in a small cup. Pour one-third cup hot potato broth over it. Cover and set aside until needed.

3. In a large skillet, heat 3 tablespoons oil over medium heat. Add the onions and cook, stirring occasionally, until they begin to brown, about 20 minutes. Add the mushrooms, a pinch of salt, a pinch of freshly ground pepper and 1 teaspoon paprika and sauté, stirring often, until the mixture is light brown, about 7 minutes. Taste and adjust seasoning.

4. Return 2 cups potato broth to the saucepan and bring to a boil over high heat. Place the carrot and broccoli in the saucepan, cover and cook until tender, about 5 minutes. Remove the vegetables to a bowl using a slotted spoon. Add the peas to the saucepan and cook until tender, about 3 minutes for fresh peas and 1 minute if using frozen. Remove the peas to the bowl with the rest of the vegetables and discard the cooking liquid.

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5. Heat the oven to 350 degrees. Peel the potatoes and place them in a large bowl. Finely mash the potatoes using a potato masher, then mix in the uncooked eggs, one at a time. Add 1 tablespoon oil and mix well. Stir in the saffron mixture, 1 teaspoon salt and one-half teaspoon pepper and mix thoroughly. Gently stir in the parsley, the cooked vegetables, the sautéed mushrooms and onions, and the diced hard-boiled egg.

6. Lightly grease a 2-quart baking dish with oil. Spoon the potato mixture into the dish and smooth the top. Drizzle with the remaining 1 tablespoon olive oil. Sprinkle lightly with paprika.

7. Bake uncovered until the top is firm and golden brown, about 45 minutes. Let stand at least 20 minutes before serving; the kugel can be served hot or warm. Run a knife around the edges to loosen and serve using a large serving spoon.

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Each of 8 servings: 270 calories; 8 grams protein; 34 grams carbohydrates; 5 grams fiber; 12 grams fat; 2 grams saturated fat; 116 mg cholesterol; 5 grams sugar; 375 mg sodium.

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