Hearty Potato-Carrot Kugel
Elevate your culinary skills with this hearty and comforting potato-carrot kugel. A delightful blend of grated russet potatoes, sweet potatoes, carrots, and onions, seasoned to perfection and baked to a crispy golden brown. Enjoy this delectable dish warm or at room temperature, topped with flaky salt and optional sour cream or herbs for a touch of freshness.
Ingredients
For the Kugel | |
|---|---|
| 2 1⁄2 | pounds about 4 medium russet potatoes, scrubbed |
| 1⁄2 | pound about 2 medium sweet potatoes, scrubbed |
| 1 | pound about 5 medium carrots, scrubbed |
| 1⁄2 | pound about 1 large yellow onion, halved and peeled |
| 1 | tablespoon cornstarch or potato starch |
| Kosher salt and freshly ground black pepper | |
| 1⁄2 | teaspoon ground cinnamon (optional) |
| 4 | large eggs |
| 1⁄2 | cup divided extra-virgin olive or vegetable oil |
| Flaky sea salt, for serving | |
| Sour cream and freshly chopped dill or chives, for serving (optional) | |
Instructions
For the Kugel | |
|---|---|
| 1. | Preheat the oven to 400°F (200°C). Use a box grater or a food processor with a coarse grating attachment to grate the potatoes, carrots, and onion. |
| 2. | Place the grated potato mixture in a large colander, season with kosher salt, and let sit for 10 minutes. Squeeze out excess liquid from the vegetables and transfer them to a bowl. |
| 3. | Combine the squeezed vegetables with cornstarch, salt, black pepper, cinnamon (if using), eggs, and olive oil. Mix thoroughly. |
| 4. | Heat olive oil in a cast-iron skillet, add the kugel mixture, and cook until browned. Drizzle with remaining oil and bake until firm and crispy. |
| 5. | Finish cooking the kugel under the broiler until crispy. Let it cool slightly, then serve sprinkled with flaky salt. Enjoy in wedges with optional sour cream or herbs. |
| 6. | Leftovers can be stored in the refrigerator for up to 1 week in an airtight container. |
Published on Aug 08, 2024 by Luminița