Gluten Free Pumpkin & Carrot Kugel

Parve, Vegetarian, Dairy Free

Serves 9-10 people

I like using pumpkins in the autumn. This is much lighter than the traditional potato pudding and I like the fact that it is flecked orange and green. I make it in 3 guises with carrot with sweet potato and sometimes both. It is excellent with poultry and can be used to stuff a bird.

This recipe reheats well. If you top it with cheese after cooking and flash under a grill it makes an excellent vegetarian meal

You can make it either in a large ovenproof dish say 25cm (10ins) square or in 2 x 500g (2lb) loaf tins - which you may gather from the web site is one of my favourite size tins.

500g (18oz) pumpkin
500g (18oz) sweet potato or carrot or mix of both
300g (10oz) onion (ie a large onion)
60ml (4 tbsp) sunflower oil
2 tsp ginger either powder or grated
2 tsp corianders crushed (or use powder)
3 cloves of garlic
Handful of fresh parsley
1 tsp bicarbonate of soda
Juice and zest of an orange
200g (8oz) Soya flour or chickpea flour
200g (8oz) potato flour (farina)
3 large eggs
Seasoning

Preheat the oven to 160ºC Fan, 180ºC, 350ºF, Gas Mark 4-5 Moderate - Moderately hot. Line and grease the baking dish

Grate the pumpkin and sweet potato/carrot using either a grater or a food processor. Transfer this to the mixing bowl.

Change the blade to chopping one and chop the parsley, ginger, coriander seeds, onion and garlic. Scrap this into the pumpkin mix.

Crack the eggs into the pumpkin mix and add the oil followed by the zest and juice of an orange, Stir these and now add the flours and season to taste.

Bake uncovered for about an hour until cooked through. Test with skewer. You can cook it for up to 15 minutes longer than done if you want it crispy.

Gluten Free Pumpkin & Sweet Potato/Carrot Kugel