RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Kugel: Carrot, Sweet Potato and Apple - pareve
I made this recipe last year with the following modifications: I cut the brown sugar to 1/4 cup and the white sugar to 2 tablespoons. When I read the author's recommendation that the recipe could be used as either a side dish OR a dessert, I knew it was going to be too sweet for my taste without some changes. I wasn't completely happy with the results; the kugel seemed too starchy. Since the recipe still holds a lot of promise, this year I'm going to experiment by reducing the amount of matzo meal and adding diced sauteed vegetables. I'm still going to keep the sugar levels as above, relying on the apple for any of the sweetness. I think some sauteed onions or leek plus diced sauteed celery or zucchini will do wonders. Incidentally, I fully bake the kugel at my own home and then transport it to my sister's house where she re-heats in her microwave. I don't know what, if any, impact this has on the finished product but its the way it has to be done given my sister's oven space and the quantities of people and food we are dealing with. Here's the cookbook version for each of you to use or use as a starting point the way I have done. Karen Selwyn * * * * * * * Carrot, Sweet Potato and Apple Kugel (Pesach) Source: "The Complete Passover Cookbook" by Frances R. Av Rutick Yield: 8 servings 1/2 Cup Margarine, Melted 1 Cup Sweet Potato, Peeled And Grated 1 Cup Carrot, Peeled And Grated 1 Cup Apple, Peeled And Grated 1/2 Cup Matzo Meal 2 Tablespoons Sweet Passover Wine 1/2 Teaspoon Cinnamon 1/2 Cup White Sugar, Can Be Cut A Little 1/2 Cup Brown Sugar, Can be cut a little Use some of the melted margarine to lightly grease a 7 X 11 inch baking pan. Combine the remainder of the margarine with the other ingredients. Mix well. Pour into pan. Bake at 375 degree F. for 45 minutes or until brown. Variations: Add 1/2 cup chopped pitted prunes and 1/2 cup raisins to the ingredients. Can be used as a dessert or side dish.
