Vegetables Jewish Entrees Jewish
Last updated 6/12/2012 1:02:01 AM. Recipe ID 25434. Report a problem with this recipe.
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
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
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.
* 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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