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Krazy Kugel
This recipe is kosher for Passover.
Krazy Kugel Carol Wittenberg, Los Angeles | Pareve
1 hour, 10 minutes 20 minutes
50 minutes
8 servings

  • 3 cups matzah farfel, rinsed with water and strained
  • ½ cup grated carrots
  • 1 chopped onion
  • 2 to 3 eggs
  • ½ cup oil
  • ½ cup finely-chopped celery
  • ¼ cup chopped parsnip
  • ½ cup sliced water chestnuts
  • ½ cup applesauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon poultry seasoning

  1. Preheat oven to 350°F. Grease a 3-quart baking dish.
  2. In a skillet, heat 2 to 3 Tablespoons of the oil and saute the onion until tender, about 4 to 5 minutes.
  3. Add 1 more Tablespoon of oil plus the celery and parsnip to the pan. Cook until tender, about 4 to 5 minutes.
  4. Remove the vegetables from heat and place the mixture in a large bowl. Add all the remaining ingredients and mix well to combine.
  5. Place the mixture into the prepared dish and bake, covered for 30 minutes.
  6. Remove the foil and continue baking for 10 to 15 minutes until the top is crispy.

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