Potato-carrot kugel

4 servings

Ingredients

Quantity Ingredient
6 larges Potatoes, peeled (about 4 lb)
4 Carrots, peeled
1 large Onion, peeled
2 mediums Eggs
4 tablespoons Chicken fat, melted
1½ teaspoon Salt
1 teaspoon Sugar
4 tablespoons Flour, all-purpose
½ teaspoon Black pepper, ground
2 tablespoons Parsley, chopped
Paprika

Directions

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 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. Yield: Serves 4-6.

: Difficulty: easy.

: Time: 15 minutes preparation, 1 hour cooking.

: Precision: approximate measurement OK.

: Dan Levy

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