Recipe taken from 1000 Jewish Recipes by Faye Levy (IDG Books)
Faye Levy's delightful carrot kugel is different from most. As she writes, "Most carrot kugels contain sugar to accentuate the carrots' sweetness. This one is different-it's flavored with onions, herbs, and chicken stock. It's a good accompaniment for chicken or lamb. You can also make the kugel with vegetable broth and serve it at a meatless dinner."
- 3 cups coarsely grated carrots
- 2 large eggs, beaten
- 1/3 cup minced onion
- ½ teaspoon paprika, plus a little for sprinkling
- ½ teaspoon dried dill
- ½ teaspoon salt
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons vegetable oil
- 1 cup chicken stock
- 1 tablespoon chopped fresh Italian parsley
- 2/3 cup matzoh meal
Preheat oven to 350 degrees F. Oil a 6-cup baking dish. Mix carrots with eggs, onion, paprika, dill, salt, pepper, oil, stock, and parsley in a medium bowl. Stir in matzoh meal. Pour mixture into prepared dish. Bake for about 40 minutes or until firm. Serve hot.