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Potato-Carrot Kugel I (P, KLP, TNT)
Source: Unknown
Serves: 32

4 boxes potato kugel mix
2 package frozen chopped onion
4 oz. shredded carrots (from an 8-oz. package)
4 eggs
7 cups warm water
1 cup egg substitute (or an additional 4 eggs)
1/2 cup melted imitation chicken flavored schmaltz
1/2 cup olive oil
2 tablespoons oil for sautéing onions
1 tablespoon oil for greasing each pan (I bake and freeze in aluminum foil roasting/baking size pans with plastic tops)

Sauté onions over low light until translucent and just beginning to brown. Melt schmaltz in microwave and measure out 1/2 cup. Add 1/2 cup olive oil and set aside.

Mix eggs and substitute in very large bowl. Add water and mix. Add onions and carrots.

Add potato kugel mix. Mix until well blended. Stir in oil until blended.

Preheat oven to 450°F. By that time mixture will have thickened. Grease pans with oil. Divide batter equally between pans and bake for 30 minutes.

Remove from oven and cool before freezing.

To Use: Place in 350°F oven with foil for 30 minutes or until slightly defrosted. Remove covering, raise temperature and bake until warmed, crusty brown on top, and firm.

Of course, you can make this right before serving and cook for 50-60 minutes in a 450°F oven.

Poster's Notes:
Someone on the list gave suggestions for doctoring packaged potato kugel mix a few years ago (sorry, I don't remember who) by adding grated carrots and sautéing onions. To make my life even easier, I buy a frozen product called Vegetable Seasoning which consists of chopped onions, peppers, celery, and parsley. I also buy fresh, shredded carrots. Since I cook for two Seders of 25 people each, I make a huge batch at one time, par-bake for 1/2 hour, freeze and pop into oven for an hour before serving which defrosts and finishes baking the kugel. You can cut the recipe by 1/4 to use 1 box.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A