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
- 6 large potatoes,
- 4 carrots,
- 1 large onion,
- 2 eggs
- 4 Tbsp chicken fat,
- 1 1/2 tsp salt
- 1 tsp sugar
- 4 Tbsp all-purpose flour
- 1/2 tsp ground black pepper
- 2 Tbsp chopped parsley
Preheat oven to
Grease a pan that is about
8 x 8 inches
Break one egg into blender; start blender at high speed.
Add half of onion, three of the potatoes (cut up into
pieces) and two of the carrots (cut up into similar pieces).
Blend till smooth. Empty blender into large mixing bowl.
Repeat with other egg, and remainder of onion, potatoes,
Stir in chicken fat, salt, sugar, flour, black pepper, and parsley.
Pour into pan, sprinkle top with paprika, and bake for 1 hour
or until browned.
For a pareve version, substitute for the chicken fat
oil, and for flavor optionally substitute for the salt and sugar
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
matzo meal plus
potato starch in place of the flour.
15 minutes preparation, 1 hour cooking.
approximate measurement OK.
AT&T Computer Systems Division, Skokie, Illinois, USA
Recipe last modified: 16 Mar 87
From: firstname.lastname@example.org (Dan Levy)
Subject: RECIPE: Potato-carrot blender kugel
Date: 9 Apr 87 06:42:29 GMT
Organization: AT&T Computer Systems Div., Skokie, Illinois, USA
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