Thursday, April 06, 2006

Passover Kugels

Perhaps they were influenced by the Rosh Hashanah edition of the New York Times. At any rate, this year's Passover edition of the Boston Globe Food section has an emphasis on kugel. There is a relatively uniformative but innocuous article on Passover kugels, along with recipes for potato kugel, mushroom, onion, and farfel kugel, and festive fruit kugel. (The paper also includes some Passover desserts: coconut and almond macaroons with chocolate coating and flourless mocha cake.)

Inspired, I've decided to share my own favorite Passover kugel recipes. The first is a savory farfel kugel that's so simple and easy to make, you'd think it couldn't possibly be good, but it really is delicious. The second is a vegetable kugel that's as beautiful as it is tasty. The farfel kugel recipe is from my mother. I found the vegetable kugel recipe on the internet and have subsequently seen it in a number of kosher recipe archives. DH and I make it all year, but it is appreciated most on Passover.

Farfel Kugel
2 cups diced onion
1/2 cup oil
1-pound box matzah farfel
4 eggs
5 cups chicken broth or parve substitute (onion broth works, too)
chopped fresh parsley (optional)
black pepper to taste (optional)

Pour all ingredients into a 9 x 13 pan and mix well. Sprinkle with paprika. Bake at 350 degrees Farenheit for 1 hr, or until light brown and firm.

Confetti Vegetable Kugel
3 medium zucchini, unpeeled (1 lb.)
3 carrots, peeled
2 sweet potatoes or 3 large potatoes, peeled (about 1 lb.)
2 medium onions
2 cloves garlic
1/2 cup parsley leaves
3 to 4 tbsp. chopped fresh basil (or 1 tsp. dried)
4 eggs plus 4 egg whites (or 6 eggs)
1/2 cup potato starch or matzo meal (or all-purpose flour if it isn't Passover)
1 1/4 tsp. salt (to taste)
1/2 tsp. pepper (to taste)
2 tsp. olive oil

Preheat oven to 375 degrees Farenheit. Grate zucchini, carrots and sweet potatoes. (Can be done in the food processor.) Finely mince onions, garlic, parsley and basil. Combine all ingredients in a large mixing bowl and mix well. Spray a 3 quart rectangular or oval casserole with non-stick spray. Add vegetable mixture and spread evenly. Bake at 375 degrees Farenheit for 1 hour and 10 minutes, or until golden brown and firm.

(Cross-posted to Kosherblog)

2 comments:

Rachel said...

Mmmmm. :-)

One of our staples is a curried potato kugel. It's a basic potato kugel (shredded or grated potatoes and onions; matzah meal; beaten eggs and some oil; mix until it feels like a proto-kugel) with two additions, a couple handfuls of raisins and several hefty spoonfuls of curry powder (in addition to whatever salt, pepper, garlic appeals to you). The color is gorgeous and rich, the raisins give it a little sweetness, and the curry has a real savory kick.

elf said...

That sounds like a fun variation. I will try it some time.