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Carrot and Apple Kugel (P, KLP)
Source: "The Passover Table," by Susan Friedland in San Jose Mercury News 4-8-98
Serves: 6-8

1/4 cup vegetable oil OR melted margarine
1 pound carrots
1 pound apples
1 teaspoon sugar
1/3 cup matzo meal
1/2 teaspoon ground nutmeg
1/2 teaspoon lemon juice
1/2 teaspoon grated lemon peel
3/4 cup toasted slivered almonds

Preheat the oven to 350°F.

Lightly oil a 4-cup pie plate or gratin dish.

Peel the carrots and grate them in a food processor or a standing electric mixer with a fine grater attachment, or by hand with a box grater; you should have 4 cups. Peel and core the apples and grate them; you should have about 1 cup.

Combine all the ingredients except 1/4 cup of the toasted almonds in a bowl and mix well. Coarsely grate or process the remaining 1/4 cup toasted almonds.

Transfer the contents of the bowl to the prepared baking dish, sprinkle with the grated almonds and place in the oven for 20 to 30 minutes, or until the mixture is heated through and a few brown spots appear on the top. Serve hot or warm.

Posted by Nancy Berry

Nutritional Info Per Serving: N/A