Potato-carrot kugel
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Potato-carrot kugel
  Vegetables    Jewish    Entrees    Jewish  
Last updated 6/12/2012 1:02:01 AM. Recipe ID 25434. Report a problem with this recipe.
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      Title: Potato-carrot kugel
 Categories: Vegetables, Entrees, Jewish, Usenet
      Yield: 4 Servings
 
      6 lg Potatoes, peeled
           -(about 4 lb)
      4    Carrots, peeled
      1 lg Onion, peeled
      2 md Eggs
      4 T  Chicken fat, melted
  1 1/2 t  Salt
      1 t  Sugar
      4 T  Flour, all-purpose
    1/2 t  Black pepper, ground
      2 T  Parsley, chopped
           Paprika
 
  Preheat oven to 375 degrees F.  Grease a pan that is about 8x8 inches.
  
  Break one egg into blender; start blender at high speed.  Add half of
  onion, three of the potatoes (cut up into about 1-inch 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 and carrots.
  
  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 about 4
  tablespoons vegetable oil, and for flavor, optionally substitute for
  the salt and sugar about 1 tablespoon 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
  about 4 tablespoon matzo meal, plus about 1 tablespoon potato starch
  in place of the flour.
  
  NOTES:
  
  *  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 




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Recipe ID 25434 (Apr 03, 2005)

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