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Carrot and Potato Kugel
This recipe is kosher for Passover.
Carrot and Potato Kugel Eileen Goltz | Pareve or Meat

makes 8 servings

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


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.