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Carrot and Potato Kugel
This recipe is kosher for Passover.
Carrot and Potato Kugel Eileen Goltz | Pareve or Meat
1 hour, 40 minutes 20 minutes
5 minutes
1 hour, 15 minutes
8 servings

  • 2 Tablespoons oil
  • 3 onions
  • 1½ teaspoons dried thyme
  • 5 cups grated baking potatoes (about 4 large)
  • 1½ cups grated carrots
  • 4 eggs
  • ½ cup chicken or vegetable broth (or water)
  • 1 teaspoon salt
  • ½ teaspoon pepper

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