recipes@decwrl.UUCP (04/09/87)
KUGEL-3(M) USENET Cookbook KUGEL-3(M)
POTATO-CARROT KUGEL
KUGEL-3 - 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.
INGREDIENTS (Serves 4-6)
6 large potatoes, peeled (about 4 lb)
4 carrots, peeled
1 large onion, peeled
2 eggs (medium)
4 Tbsp chicken fat, melted
1 1/2 tsp salt
1 tsp sugar
4 Tbsp all-purpose flour
1/2 tsp ground black pepper
2 Tbsp chopped parsley
Paprika
PROCEDURE
(1) Preheat oven to 375 deg. F. Grease a pan that is
about 8x8 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 mix-
ing 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.
NOTES
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.
RATING
Difficulty: easy. Time: 15 minutes preparation, 1 hour
cooking. Precision: approximate measurement OK.
CONTRIBUTOR
Dan Levy
AT&T Computer Systems Division, Skokie, Illinois, USA
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