Kugel with potatoes and carrots

I have adapted this recipe from a recipe for "Blender potato kugel" by Marilyn Michelson in the Temple Emanuel Sisterhood Cook Book, compiled 1968 (no copyright notice), Baltimore, Maryland. The carrot part is my idea (it gives the kugel a golden color and also a better flavor, I think). This dish smells wonderful, tastes great, and is definitely filling.

With suitable modifications (see notes) this dish can be made kosher for Passover.


(Serves 4-6)


  1. Preheat oven to Grease a pan that is about 8 x 8 inches
  2. Break one egg into blender; start blender at high speed. Add half of onion, three of the potatoes (cut up into 1-inch pieces) and two of the carrots (cut up into similar pieces).
  3. Blend till smooth. Empty blender into large mixing bowl. Repeat with other egg, and remainder of onion, potatoes, and carrots.
  4. Stir in chicken fat, salt, sugar, flour, black pepper, and parsley.
  5. Pour into pan, sprinkle top with paprika, and bake for 1 hour or until browned.


For a pareve version, substitute for the chicken fat 4 Tbsp vegetable oil, and for flavor optionally substitute for the salt and sugar 1 Tbsp pareve imitation chicken soup mix (I use Croyden House brand, made in USA). It is supposedly pareve/kosher for Passover. For kosher l'pesach (Passover), use 4 Tbsp matzo meal plus 1 Tbsp potato starch in place of the flour.


Difficulty: easy.
Time: 15 minutes preparation, 1 hour cooking.
Precision: approximate measurement OK.


Dan Levy 
AT&T Computer Systems Division, Skokie, Illinois, USA 
Recipe last modified: 16 Mar 87

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Path: decwrl!recipes
From: levy@ttrdc.uucp (Dan Levy)
Newsgroups: mod.recipes
Subject: RECIPE: Potato-carrot blender kugel
Message-ID: <9205@decwrl.DEC.COM>
Date: 9 Apr 87 06:42:29 GMT
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Organization: AT&T Computer Systems Div., Skokie, Illinois, USA
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