Carrot and Potato Kugel (meat or pareve)
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Ingredients 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.

Serving Size

makes 8 servings

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The recipes arrive from a variety of sources. We cannot guarantee that all the ingredients are available with OU certification, and the cook must investigate whether the ingredients can be purchased with acceptable supervision. In the absence of Kosher sources, some substitution of ingredients may be necessary. If you have a question about the availability of a Kosher ingredient, please e-mail the Webbe Rebbe at kosherq@ou.org .