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Recipe for "kugel-3"

NAME

     KUGEL-3 - Kugel with potatoes and carrots
     I have adapted this  recipe  from  a  recipe  for  ``Blender
     potato  kugel''  by  Marilyn Michelson in the Temple Emanuel
     Sisterhood Cook Book, compiled 1968 (no  copyright  notice),
     Baltimore,  Maryland.   The carrot part is my idea (it gives
     the kugel a golden color and also a better flavor, I think).
     This  dish smells wonderful, tastes great, and is definitely
     filling.
     With suitable modifications (see notes)  this  dish  can  be
     made kosher for Passover.

INGREDIENTS (Serves 4-6)

     6         large potatoes, peeled (about 2 kg)
     4         carrots, peeled
     1         large onion, peeled
     2         eggs (medium)
     50 g      chicken fat, melted
     7.5 ml    salt
     5 ml      sugar
     25 g      all-purpose flour
     2.5 ml    ground black pepper
     5 g       chopped parsley
               Paprika

PROCEDURE

          (1)  Preheat oven to 190 deg. C.  Grease a pan that  is
               about 20x20 cm.
          (2)  Break one egg into blender; start blender at  high
               speed.   Add  half of onion, three of the potatoes
               (cut up into 2-cm pieces) and two of  the  carrots
               (cut up into similar pieces).
          (3)  Blend till smooth.  Empty blender into large  mix-
               ing bowl.  Repeat with other egg, and remainder of
               onion, potatoes, and carrots.
          (4)  Stir in chicken fat,  salt,  sugar,  flour,  black
               pepper, and parsley.
          (5)  Pour into pan, sprinkle top with paprika, and bake
               for 1 hour or until browned.

NOTES

     For a pareve version, substitute for the chicken fat  60  ml
     vegetable  oil, and for flavor optionally substitute for the
     salt and sugar 15 ml pareve imitation chicken  soup  mix  (I
     use  Croyden  House  brand,  made in USA).  It is supposedly
     pareve/kosher for Passover. For kosher l'pesach  (Passover),
     use  60  ml  matzo meal plus 15 ml potato starch in place of
     the flour.

RATING

     Difficulty: easy.  Time:  15  minutes  preparation,  1  hour
     cooking.  Precision: approximate measurement OK.

CONTRIBUTOR

     Dan Levy
     AT&T Computer Systems Division, Skokie, Illinois, USA
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