Carrot-Potato Kugel
Servings
8servings
Ingredients
Instructions
  1. Preheat oven to 400°F. Grease a 9×13-inch baking dish with 2 tablespoons oil. Place in oven for 10 minutes, until hot.
  2. Using the large holes on a grater, shred the onion. If you do not have a grater, peel the onion, cut it in half lengthwise, and slice it into very thin slices (also called “cross cut”, see the link below for how-to). Transfer mixture to a large bowl.
  3. If using frozen shredded potatoes, add them to the onion mixture. If using fresh potatoes, peel and quarter them, then place in a large bowl of cold water to prevent browning. Shred potatoes using the large holes on a grater. Blot the potatoes heavily with paper towels or a dish towel to remove liquid. Transfer to the bowl with the onion, stir in the carrots.
  4. To potato mixture, add the beaten eggs, matzo meal, thyme, and remaining 2 tablespons oil. Season with the salt and pepper. Mix until potato and carrot strands are well coated.
  5. Carefully remove baking dish from oven and spread kugel mixture into an even layer in pan. Be careful, it will sizzle when you add the mixture! Bake for 45–50 minutes, until golden on top and potatoes are tender. Cut into squares to serve.
Recipe Notes

Click here for how to cross cut an onion!
Nutrition Facts
Carrot-Potato Kugel
Amount Per Serving
Calories 269 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 70mg 23%
Sodium 316mg 13%
Potassium 859mg 25%
Total Carbohydrates 40g 13%
Dietary Fiber 4g 16%
Sugars 3g
Protein 7g 14%
Vitamin A 25%
Vitamin C 21%
Vitamin D0%
Calcium 3%
Iron 12%
* Percent Daily Values are based on a 2000 calorie diet.
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