+
0 (0)

Categories: Sides, Vegetarian

Passover potato kugel

This wanderer has finally come home. After nearly 25 years of being a guest at Passover dinners across the country, I'm doing the cooking. I've at last accumulated all the necessary elements: the house, the table, the recipes and the ... Read more

Total time: 1 hour, 15 minutes | Serves 6 to 8
Note: From Temple Israel Sisterhood Cookbook and the group's four-term president Marlene Rothenberg, Gary, Ind.
  • 6 medium baking potatoes
  • 1 large carrot
  • 1/4 cup matzo meal
  • 1 1/2 teaspoons salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 2 eggs, beaten
  • 1/4 cup oil

Step 1Heat the oven to 350 degrees. Grease a 1 1/2-quart baking dish.

Step 2Peel the potatoes and carrot and chop together in a food processor. Place in a bowl and add the matzo meal, salt, pepper, eggs and oil. Mix thoroughly. Pour into the dish. Bake until the top is golden brown, 1 hour.

Each of 8 servings:
201 calories; 461 mg. sodium; 53 mg. cholesterol; 8 grams fat; 2 grams saturated fat; 28 grams carbohydrates; 4 grams protein; 2 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Sides
Quinoa-stuffed bell peppers
Muji chetin (radish raita)
Grilled baby new potato salad
Perfect Stuffing