Roasted Garlic Potato Kugel |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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Roasted garlic adds a wonderful mellow garlicy flavour to the kugel. Ingredients:
4 lbs potatoes |
2 onions |
1 large carrot |
1 zucchini |
1/2 cup chopped green onion (green part only) |
1 head garlic, roasted and mashed |
3 large eggs, well beaten |
1 cup matzo meal |
1/2 cup margarine, melted |
1 teaspoon salt (or to taste) |
1 teaspoon paprika (or to taste) |
1/2 teaspoon black pepper (or to taste) |
2 teaspoons vegetable oil |
Directions:
1. To roast the garlic, cut a thin slice off of the top of the garlic and drizzle with a bit of olive oil.
2. Wrap the garlic in tin foil and bake in a 350F oven for 20-25 minutes.
3. Remove and cool.
4. Remove the cloves from the skin and mash well.
5. Preheat oven to 375 degrees F.
6. Grate the potatoes, onions, carrot and zucchini together (use a food processor if you have one, careful with the fingers if you don't).
7. Place in colander and drain well squeezing out the excess moisture.
8. In a large bowl, whisk eggs and mix in salt, black pepper, melted margarine, mashed garlic and matzo meal.
9. Add the green onions, and drained potato mixture and combine well.
10. Add the oil to a 9 x 13 greased baking dish and heat in the oven throughly.
11. Spread the potato mixture in the pan (it should sizzle).
12. Sprinkle top evenly with paprika.
13. Bake for 50-60 minutes until nicely browned and crispy on top.
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