Thursday, October 08, 2009
Potato Kugel (Pudding) With Carrots
Everyone agreed that they preferred this version to my usual potato kugel. Fine with me-it was easier.
From, Taste of Tradition by, Ruth Sirkis 1972
You Will Need:
2 lbs. potatoes, grated
1 medium onion, grated
1 big carrot, grated
1/4 cup matzo meal
1 teaspoon salt
1/2 teaspoon pepper
2 eggs (I used 3)
3 tablespoons cooking oil or chicken fat (I used corn oil)
Preheat oven to 350 degrees F. Oil a 9x5x2 baking dish.
Peel and grate the vegetables. Add the eggs, matzo meal, salt and pepper, and oil. Mix well. Pour into baking dish and bake until golden on top-about 90 minutes. Serve hot with sour cream, or applesauce.