Best Carrot Kugel Recipes

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.

QUINOA AND CARROT KUGEL

Steps:

• Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion. Cook, stirring, until the onion is just about tender, 3 to 5 minutes, and add the quinoa. Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender. Add the water and salt to taste and bring to a boil. Add the carrots, cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa and carrots are tender and the grains display a threadlike spiral. Uncover and use tongs to transfer the carrot sticks to a bowl. If any water remains in the pot, drain the quinoa through a strainer, then return to the pot. Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes
• Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
• In a food processor fitted with the steel blade, purée the cooked carrots. Scrape down the sides of the bowl, add the cottage cheese and purée until the mixture is smooth. Add the eggs, salt (I suggest about 1/2 teaspoon), pepper and caraway, and purée until smooth. Scrape into a large mixing bowl. Add the quinoa and mix together thoroughly. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven
• Bake 40 to 45 minutes, until the top is lightly browned. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges

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.

POTATO CARROT KUGEL

Steps:

• grate vegetables, place in large bowl.
• preheat oven to 400.
• beat eggs in small bowl, add with remaining ingredients.
• grease a 13x9 baking dish, add ingredients.
• bake aprox 1 hour until top is brown.

PUMPKIN KUGEL INSPIRED BY LENNIE'S CARROT MOLD

Steps:

• Demolish the pumpkin in the food processor.
• Add the margarine, cut into smaller chunks, process.
• Add the sugar, flour, salt, baking powder and eggs, processing after each addition.
• Pour into a greased pan.
• I usually use a ring mold, but have also used a square pan as well.
• Bake at 350 degrees F for about 1 hour, until done.

PUMPKIN CARROT PUDDING (KUGEL)

Steps:

• Steam carrots until tender, I use the microwave.
• Preheat oven to 400f.
• Spray a 10x13" baking dish with cooking spray.
• In a large bowl add cooked carrots and mash.
• Add canned pumpkin, cinnamon, cardamom, nutmeg, ginger, vanilla, honey and butter.
• Taste and if you want it sweeter add brown sugar.
• Add eggs and coconut milk, mix well.
• Bake for 1- 11/2 hrs depending at your oven, pudding should be set.

SAVORY SPINACH CARROT MUSHROOM KUGEL OR APPETIZER

Steps:

• 1. Preheat oven to 350.
• 2. Grease or spray with Pam baking pan (suitable for cutting kugel into squares when done).
• 3. Saute onions and mushrooms in skillet.
• 4. Pour into a very large bowl and add all other ingredients mixing well after each.
• 5. Spread mixture into pan and bake about 45 minutes.
• 6. Can be frozen or made days ahead, kept in fridge and reheated. Can add more bread crumbs/enought to form into balls and either baked or stuffed into lightly sauteed mushrooms for delicious, savory appetizers.

CARROT KUGEL WITH APPLESAUCE

Steps:

• Put carrots in a large saucepan and add water to cover. Boil over high heat for 25 minutes or until carrots are tender. Drain and place in a large mixing bowl. Mash carrots with a fork.
• Preheat oven to 350 degrees. Coat a 9-inch non-stick springform pan with non-stick cooking spray. (You can also use a tart pan with a removable bottom, muffin or mini-muffin tin. Be sure sides are at least 2 inches high.) Set aside.
• Add rest of the ingredients to the carrots. Beat at medium speed with an electric mixer until well blended. (Can also be mixed by hand.) Do not overbeat - should still have little bits of carrot.
• Pour mixture in pan. Bake for 45 minutes or until toothpick inserted in the center comes out clean. (For muffins, 30 minutes and mini-muffins, start checking after 20 minutes.).

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.

CARROT AND QUINOA KUGEL

Steps:

• 1. Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion. Cook, stirring, until the onion is just about tender, 3 to 5 minutes, and add the quinoa. Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender. Add the water and salt to taste and bring to a boil. Add the carrots, cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa and carrots are tender and the grains display a threadlike spiral. Uncover and use tongs to transfer the carrot sticks to a bowl. If any water remains in the pot, drain the quinoa through a strainer, then return to the pot. Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes. 2. Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin. 3. In a food processor fitted with the steel blade, purée the cooked carrots. Scrape down the sides of the bowl, add the cottage cheese and purée until the mixture is smooth. Add the eggs, salt (I suggest about 1/2 teaspoon), pepper and caraway, and purée until smooth. Scrape into a large mixing bowl. Add the quinoa and mix together thoroughly. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven. 4. Bake 40 to 45 minutes, until the top is lightly browned. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges. Variation: Sweet Quinoa and Carrot Kugel Omit the onion and the caraway. Add 1/4 cup mild-flavored honey or agave nectar and 1/2 teaspoon vanilla, and blend with the cottage cheese and eggs. Nutritional information per serving (6 servings): 177 calories; 8 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 4 grams monounsaturated fat; 94 milligrams cholesterol; 18 grams carbohydrates; 3 grams dietary fiber; 141 milligrams sodium (does not include salt to taste); 8 grams protein.

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.

CARROT KUGEL

Steps:

• Preheat oven to 350.
• Combine all ingredients in a large bowl and mix well.
• Pour into a greased 9"x5" loaf pan. Bake for one hour at 350.

CARROT KUGEL - SHREDDED

Steps:

• Mix together Melted Margarine and Flour. Add remaining ingredients. Pour into 9 x 9 inch pan. Sprinkle with Cinnamon Bake for 1 hour at 350.

BUTTERSCOTCH CARROT NOODLE PUDDING AKA KUGEL

Steps:

• Preheat oven to 350F and lightly grease a 9x13" glass casserole dish.
• Prepare noodles according to package directions, drain and return to pot (off of the heat.) Add butter to noodles and stir gently to coat; set aside to cool slightly.
• Meanwhile, place cut carrots and 1/2 tsp granulated sugar into a small saucepan and cover with cold water.
• Bring to a boil, then lower heat to medium-ish heat and cook until fork tender (about 10-15 minutes).
• Drain carrots and return to same pot (but off of the heat).
• To the carrots, the 2 Tbsp brown sugar,the curry powder, the raisins, and a teaspoon of butter and stir until combined and butter has melted; set aside.
• Get a large mixing bowl and using a spoon (not a mixer!), stir together the drained ricotta cheese and the cream cheese until well blended.
• Add the 1/2 cup sugar and the eggs and mix until smooth.
• Slowly add the cooled noodles, stirring to combine the egg mixture with the noodles.
• Spread half of the noodle mixture into the prepared casserole dish.
• Pour the carrot mixture over the noodle layer, evenly distributing the raisins& the carrots.
• Top with remaining noodle mixture, spreading with a rubber spatula.
• Combine topping ingredients and sprinkle over the surface.
• Bake, uncovered, in the center of the preheated oven for 35-40 minutes or until golden and set.
• Remove from oven and let cool 10-15 minutes before cutting into squares and serving.

CARROT KUGEL

Steps:

• Mix dry ingredients.
• Add rest and bake for one hour at 325 degrees F.

ELIANE'S (MY MOM) CARROT KUGEL

Steps:

• Preheat oven to 350°F.
• Grease a 9" pie dish.
• Beat eggs together in a large bowl.
• Add all other ingredients and mix together.
• Bake for approx 45 or until a knife comes out clean.