Prep 5 mins
Cook 1 hr
A wonderful make-ahead side dish that can be frozen and reheated. It uses things that are usually hanging around in the kitchen, is easily doubled, tripled,etc. I got this recipe from my beloved teacher, Rivka, who is a of grace, hospitality and kindness. Her food nourishes the body and the soul. For passover you can substitute matzo meal or potato starch for the flour. Add a bit less than a cup, I think.
- 3⁄4 cup oil (or less)
- 1 cup flour
- 1 egg
- 2 carrots
- 2 stalks celery
- 1 onion
- 1 small potato
- 1 teaspoon paprika
- 1⁄2 teaspoon salt
- Mush everything together in a food processor.
- Bake at 375°F in an ungreased 9" square pan for 1 hour.
My family loves this kugel, as do I. The beauty of it is the ease of preparation especially if you are making other dishes for Shabbos. This is one of my favorite sides as I pairs nicely with almost anything! Thank you so much for sharing this with us! :)
This was very yummy although it probably tasted pretty different to what it's supposed to : I didn't have any celery and added loads of other vegetables:-)! It's good for a no fuss meal as there's barely any preparation involved. Thanks!
YUM! I did not have potatoes in the house for some reason, so I used a sweet potato instead. I used two onions and that turned out a little too oniony, but it was still fantastic. Next time I will use only one onion and a white potato, but I think I will still use a sweet potato also.