Name: Potato Kugel
Ingredients: 3 large potatoes, peeled; 1 onion, grated; 1 small carrot, grated; 1/2 cup flour; 2 eggs, lightly beaten; 3/4 teaspoon salt; 1/4 teaspoon pepper; 3 tablespoons chicken fat

Ingredients

3 large potatoes, peeled

1 onion, grated

1 small carrot, grated

1/2 cup flour

2 eggs, lightly beaten

3/4 teaspoon salt

1/4 teaspoon pepper

3 tablespoons chicken fat

Preparation

Into a bowl grate 3 large potatoes, peeled, and squeeze them in 2 batches in a tea towel to remove the moisture. In another bowl combine the potatoes with 1 onion and 1 small carrot, both grated, and toss the mixture with 1/2 cup flour, 2 eggs, lightly beaten, 3/4 teaspoon salt, and 1/4 teaspoon pepper. In an 8-inch pie tin render 3 tablespoons chicken fat, add the potato mixture, and smooth it with a spatula. Bake the kugel in a preheated moderately hot oven (375°F.) for 45 to 50 minutes, or until it is golden. Serve the kugel cut into wedges.

TagsCasserole Jewish Potato Root Vegetable Vegetable Onion Carrot Side Dinner Nut Free Dairy Free Easy Weeknight Meals Oven Bake Rosh Hashanah Fall Gourmet

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