Gluten-Free Entertaining - More than 100 Naturally Wheat-Free Recipes for Parties and Special Occasions

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Passover seder 35

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Potato and Carrot Kugel

•Soy-free •Dairy-free •Nut-free

Creamy inside and crisp and brown on the outside, this kugel has

the addition of carrots for color and nutrition.

5 tablespoons (75 ml) olive oil,

divided

1 onion, diced

3 large russet potatoes (about

3 pounds [1,362 g]), peeled

1 pound (454 g) carrots, peeled

and ends trimmed

1 onion, quartered

4 large eggs, lightly beaten

2 teaspoons salt

¼ teaspoon freshly ground black

pepper

¼ cup (32 g) cornstarch

½ cup (120 ml) boiling water or

chicken stock

Preheat the oven to 475 ̊F (240 ̊C, or gas mark 9).

Heat a small sauté pan over medium heat and add 1 tablespoon

(15 ml) of the olive oil. Sauté the diced onion until caramelized, about

8 to 10 minutes. Set aside to cool slightly.

Meanwhile, grate the potatoes using the fine disk on your food

processor. Grate the carrots, then grate the quartered onion in the same

fashion. Place the grated vegetables into a colander set in your sink, and

use the back of a spoon to squeeze out all the moisture that you can.

Transfer to a large bowl.

Stir in the eggs, salt, pepper, caramelized onions, and cornstarch. Pour

the boiling water over the mixture and stir to combine.

Pour the remaining ¼ cup (60 ml) oil into a 9 x 9-inch (23 x 23 cm)

baking pan and heat in the oven for about 3 minutes, or until hot.

Carefully pour the potato mixture into the hot pan, place back into the

oven, and bake for 20 minutes. Lower the heat to 400 ̊F (200 ̊C, or gas

mark 6) and bake for an additional 40 minutes, or until the edges are crisp

and the top is a dark, golden brown.

Yield: 6 servings

Chef’s Tip

You want this to turn a deep golden brown, but if you feel it’s getting too

dark too quickly, cover the pan with foil and continue to cook as directed.

(Ray)

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining

#175 Dtp:225 Page:35

(Fogra 39)Job:07-30969 Title:FW-Gluten Free Entertaining
#175 Dtp:225 Page:34

001-176_30969.indd 35 7/15/13 1:04 PM