Why the world's best known brands choose the OU for Kosher certification Apply now for Kosher Certification
Back to OU Passover Home Page

Carrot and Potato Kugel (meat or pareve)

Eileen Goltz

Print Recipe

2 tablespoons oil
3 onions, thinly sliced
1 1/2 teaspoons dried thyme
5 cups grated baking potatoes (about 4 large)
1 1/2 cups grated carrots
4 eggs
1/2 cup chicken or vegetable broth (or water)
1 teaspoon salt
1/2 teaspoon pepper

Instructions:

Preheat oven to 375. Grease a 9 inch pie pan. In large nonstick skillet, heat oil over medium heat; cook onions and thyme, stirring occasionally, until softened, about 8 minutes. In large bowl, mix together potatoes, carrots and onion mixture. In separate bowl, whisk together the eggs, stock, salt and pepper; add to potato mixture to the egg mixture and mix until thoroughly combined. Place the mixture into the prepared pan and bake for about 1 hour. Top should be golden and crispy. Let cool for 5 to 10 minutes before cutting. Serves 8.