Passover Carrot Kugel Recipes

CARROT KUGEL

Steps:

• 1. Preheat oven to 350℉. Spray a 9-inch springform pan or muffin tin with cooking spray. 2. In a food processor, puree carrots, add flours, sugars, baking powder, applesauce, eggs, and vanilla, pulse until combined. 3. Pour batter into prepared pan. Bake for about 45 minutes or until set in the middle. Serve hot or at room temp by itself or with sour cream.

VEGAN PASSOVER KUGEL RECIPE - (4/5)

Steps:

• Preheat oven to 350°F. Use part of the oil to grease two 8x8 casserole dishes. Mix the 3/4 cup of water with the ground flax in a small separate bowl and set aside. In a food processor, coarsely grate squash, carrots, potatoes, onion, and chopped garlic. In a large bowl, combine the grated vegetables with the spices, flax-water mixture, and the 4 tablespoons of oil. Pour the vegetable mixture into the greased casserole dishes so that they are evenly distributed. Bake for 50 minutes on the top rack of your oven, or until the vegetables are tender and the top of the kugel is browned. Let rest for 15 minutes and serve.

PASSOVER CARROT KUGEL

Steps:

• Preheat oven to 350°F.
• Combine all the ingredients.
• Bake in greased pan, 45 minutes.

POTATO, CARROT, AND ZUCCHINI KUGEL

Steps:

• Position rack in top third of oven and preheat to 400°F. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.
• Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish. Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour.
• Cut kugel into squares; serve hot alongside brisket.

PASSOVER PINEAPPLE-CARROT KUGEL

Steps:

• Preheat oven to 350°F and spray an 13' X 9" baking dish with non-stick cooking spray.
• Cook noodles 3-4 minutes in boiling, salted, water or as directed on package.
• Transfer to a colander and run cold water through; drain well.
• In a large bowl, combine, non-dairy creamer, eggs, sugar, carrots, pineapple, margarine, and pepper. Mix well.
• Now add the egg noodles to this and mix.
• Pour this into the prepared baking dish and bake for 1 hour or until firm in the center.
• Cool slightly before cutting into squares.

PASSOVER POTATO KUGEL

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Grate potatoes and onion in a food processor. Transfer to a large bowl and add oil, eggs, salt, and pepper. Mix to combine and place in a 9x13-inch baking dish.
• Bake, uncovered, in the preheated oven for 2 hours.