I’ve been asked on numerous occasions to post a killer kugel recipe. Okay. It being Passover and all, it only seems right that I put out there the kugel I’m making for this year’s holiday. I found this recipe online, and adjusted it to my personal liking. I’m making two this year, our pal Marcy being at less than 100 percent, and what could be better for a great friend than making her a kugel? Not much that I can think of.
This is a kugel of the savory variety, not a dessert kugel. It contains carrots and parsley, and lots of caramelized onions. MMMMMMM…I’ll not linger on the words here, because I know you want to get to it, and actually, so do I. It’s six am Pesach morning, and I’ve got to get to market. Here’s the recipe:
Golden Potato Kugel
1/2 cup chopped parsley
4 medium sweet (Vidalia-type) onions
2 tablespoons Spanish paprika
1/2 cup onion-infused olive oil (see note)
2 tsp kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon fine-ground white pepper
1 cup carrots, peeled and shredded
4 lbs Yukon Gold potatoes
3/4 cup matzoh meal
1/2 teaspoon baking powder
Mince the parsley to a coarse consistency; then place in a large mixing bowl. Halve, then slice the onions about a half-inch thick; Heat a large enamel-coated saute pan, add 2 tbsp butter and 2 tbsp olive oil, and add three onions and the paprika over medium-low heat them). Grate the remaining onion and the carrot through the fine holes on a box grater, then place in the large bowl. Add the parsley, eggs, salt and pepper and mix well.
Peel the potatoes and place in bowl of cold water until you are ready to shred them. Don’t shred them until the onions are all caramelized. If it looks like it will take a while for the onions to finish, put the covered mixing bowl in the fridge. When the onions are browned, set them aside to cool.
Preheat the oven to 375 degrees F. Shred the potatoes in a food processor or a box grater and immediately mix with the other ingredients. Add the matzo meal, baking powder, caramelized onions and the remaining olive oil and mix thoroughly. Spray two 8×8 or 9×9 baking dishes with olive oil spray; scoop in the mixture, smoothing off the top, and drizzle the tops with a bit more olive oil.
Bake for at least 75 minutes or until the tops are brown and crisp on top. If making ahead, remove from oven while it is still very light brown (about 1 hour). Allow to cool, cover with aluminum foil and refrigerate. To reheat the next day, bake, covered for 30 minutes, then remove the cover and continue baking until the top is brown and crispy.
Serve hot with applesauce on the side.
NOTE: Onion-infused olive oil is a marvelous product. To make it, saute an onion in olive oil, stirring frequently, over medium heat until totally transparent and just beginning to brown. Remove from the heat and allow to cool until just slightly warm. Add two cups of extra-virgin olive oil to the pan, cover and allow to sit for one hour. Strain the olive oil to remove all the solids and store covered in a dark place until ready to use.