Classic Vegetable Kishke
A classic pareve vegetable kishke made with onion, carrots, celery or zucchini, flour, oil, and simple seasonings. The family card gives a one-hour bake but no temperature; a close published traditional match confirms 350°F and a longer bake when needed for a firm sliceable roll.
Ingredients
Equipment
Method
- Preheat the oven to 350°F / 175°C. Line a baking sheet with parchment for easier cleanup.
- Place the onion, carrots, celery or zucchini, and oil in a food processor. Process until very finely chopped and mostly smooth.
- Transfer to a large bowl. Add the flour, salt, paprika, and pepper. Stir until no dry flour remains.
- Divide the mixture between two sheets of heavy-duty foil. Shape each portion into a compact log about 2 1/2 to 3 inches thick.
- Wrap each log securely in foil, folding the ends closed but not squeezing the mixture flat.
- Place on the baking sheet and bake for 60 minutes. Carefully open one end of a packet and check the center. If it is still very soft or pasty, rewrap and continue baking up to 30 minutes longer.
- Let rest 10-15 minutes before unwrapping and slicing.
Notes
Recipe #128
Category: Kugels, Sides & Knishes
Yield: 2 medium kishke rolls
Method: Process, wrap, bake
Prep: About 15 minutes
Bake: 350°F / 175°C for 60-90 min
Difficulty: Beginner-friendly
Recipe Details
Kosher: Pareve. Texture: Soft and savory inside, firm enough to slice after resting. Best feature: Uses inexpensive vegetables and pantry staples to make a traditional Shabbos side.
Oven Temperature Confirmed
The family card says to wrap the kishke in foil and bake for one hour but does not record an oven temperature. A published Nitra vegetable kishka with the same onion-carrot-celery-flour-oil structure bakes at 350°F / 175°C. Because roll thickness varies, the website version gives 60-90 minutes and uses firmness as the final cue.
What a Beginner Should Look For
Processed vegetables: Very fine with no large carrot or onion chunks. Mixed batter: Thick and scoopable. Finished kishke: Firm enough to hold a round slice, with no raw flour taste or wet paste in the center.
Celery or Zucchini Both Work
The family recipe specifically allows two celery stalks or one zucchini. Celery gives a more traditional savory flavor and a slightly drier roll. Zucchini makes a softer kishke, so it may need the longer end of the bake range.
Beginner Tips
- Cut vegetables into chunks before processing so they chop evenly.
- Add the flour after the vegetables are processed.
- Make two medium rolls rather than one very thick roll for more even baking.
- Use heavy-duty foil or double-wrap regular foil.
- Rest before slicing so the kishke firms up.
- Use celery for the classic version or zucchini for a milder version.
- Add a pinch of garlic powder if your family likes it.
- Bake the wrapped rolls alongside cholent preparation and reheat with the meal.
Leave a Reply