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.

Aug 08, 2024