Ingredients
6 large potatoes, peeled (about 4 lb)
4 carrots, peeled
1 large onion, peeled
2 medium eggs
4 tbsp chicken fat, melted
1 1/2 tsp salt
1 tsp sugar
4 tbsp flour, all-purpose
1/2 tsp black pepper, ground
2 tbsp parsley, chopped
1 paprika
Directions
Preheat oven to 375 degrees F. Grease a pan that is about 8x8 inches.
Break one egg into blender; start blender at high speed. Add half of
onion, three of the potatoes (cut up into about 1-inch pieces) and
two of the carrots (cut up into similar pieces). Blend till smooth.
Empty blender into large mixing bowl. Repeat with other egg and
remainder of onion, potatoes and carrots.
Stir in chicken fat, salt, sugar, flour, black pepper and parsley.
Pour into pan, sprinkle top with paprika, and bake for 1 hour or
until browned.
For a pareve version, substitute for the chicken fat about 4
tablespoons vegetable oil, and for flavor, optionally substitute for
the salt and sugar about 1 tablespoon pareve imitation chicken soup
mix (I use Croyden House brand, made in USA). It is supposedly
pareve/kosher for Passover. For kosher l'pesach (Passover), use about
4 tablespoon matzo meal, plus about 1 tablespoon potato starch in
place of the flour.
NOTES:
* Kugel with potatoes and carrots -- I have adapted this recipe from
a recipe for "Blender potato kugel" by Marilyn Michelson in the
"Temple Emanuel Sisterhood Cook Book," compiled 1968 (no copyright
notice), Baltimore, Maryland. The carrot part is my idea (it gives
the kugel a golden color and also a better flavor, I think). This
dish smells wonderful, tastes great, and is definitely filling.
With suitable modifications (see notes) this dish can be made kosher
for Passover. Yield: Serves 4-6.
: Difficulty: easy.
: Time: 15 minutes preparation, 1 hour cooking.
: Precision: approximate measurement OK.
: Dan Levy
: AT&T Computer Systems Division, Skokie, Illinois, USA
: {akgua,homxb,ihnp4,ltuxa,mvuxa,vax135}!ttrdc!ttrda!levy
: Copyright (C) 1986 USENET Community Trust
Servings: 4 servings
Potato-Carrot Kugel Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
Historians have traced the existence of recipes back into ancient history, in truth as far back as early Egypt, and potentially, even further back. Interesting though that maybe, generally, these old recipes were just very basic hieroglyphic instructions for food preparation.
In fact, the oldest recipe in existence, according to historians are some clay tablets in Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius created a few scripts describing recipes cooked by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were divided into appetizers, main meal and desserts, something we still use today. This early Roman chef informs us how the Roman chefs were skilled in the use of a wide range of spices and herbs, including a few you will know such as bay, fennel and dill. Later, we find a couple of interesting recipe books which were published in the 1300s : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. Despite their titles, these two books are unconnected to the indian curry that is familiar to us all today, but rather recipes for the types of meals on the menus of the rich and powerful of those days. Later on in the 1400s, people returning from the crusades brought us many foods and herbs from Arab cooking, such as parsley, basil and rosemary. The introduction of these new culinary ideas led to an eruption in books on cookery, most of which are now in private collections. For the centuries that followed, the families of Europe competed with each other to serve the most extravagent meals, and as a consequence, cooks and their collection of recipes were much in demand. However, it was during the 19th century that cookery and recipe books rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, testing, and writing down the recipes that were being prepared for the better households. By the time we get to the 20th century, cookbooks were in high demand, mostly as a result of more people being able to read, more free time and having more money. |
We hope you enjoy this Potato Carrot Kugel recipe.
