Years ago, back when the bakery was the little space next to the Tree of Life Judaica shop, a woman pulls up curbside and jumps out of the car. Running into the bakery, she stops short staring into the deli case. Asking if I can help with anything, she says, "Your potato kugels aren't green!" I'm thinking, "Yeah, and that is a good thing." Apparently, she is stressed about making Shabbat dinner and her kugel is green. Time is ticking away. Like a Rav with a captive audience, I explain the tricks to avoid not only green potato kugels but pink ones as well.
However, pictured above is a purple kugel. If you were sitting next to me as I type, you'd see me pull my fingers away and do a little rockin' out. What else can you do with a purple marbled kugel? How did it get that way? Well, for this photo op, I need to make a kugel. I have red new potatoes I could use for a creamy kugel. I have russets I could use for a (yawn) classic kugel. Or, I can have some fun while I'm 'supervising' the Throwdown contestants and see what multi-colored fingerling potatoes will make.
Maybe this is a good time for a shoutout to my old friend Chami in Florida; ah, do not attempt at home UNLESS you have more of those heirloom carrots. Actually, not a bad idea!
Back to this kugel, it tastes like a potato kugel, it just doesn't walk like one. But, for the sake of a photo, I share this with you. You can imagine a golden potato kugel!
|Number of servings:||9" x 13" pan, 20 - 24 pieces|
|Main Ingredient(s):||Potatoes - Yukon Gold, Eggs|
|Skill Level:||1 - Easy (1 Easy - 5 Hard)|
|Estimated POINT value:|
- 3 pounds of peeled potatoes, about 3 1/2 pounds unpeeled (Russets, Yukon Golds or whatever but maybe not purple)
- 1 pound of peeled yellow onions, about 3 large
- 6 large eggs
- 1/4 cup canola oil
- 3/4 cup flour (or gluten-free flour mix + 1/2 teaspoon xanthan gum)
- 1/2 teaspoon baking powder
- 1 tablespoon salt
- 1 teaspoon black pepper
In a large bowl, combine all the ingredients except the potatoes and onions. Blend well with a whisk or hand held wand. Set aside.
Peel the onions and quarter to fit the chute of the food processor. Depending on the potatoes you use, peel them or not, definitely wash them and set aside. Using the grater attachment on the food processor, grate the potatoes and onions together. When the bowl is almost full, empty contents directly into the egg mixture. This will prevent the kugel from becoming either green or pink. Give the mixture a little toss and continue to grate potatoes and onions until finished. Mix well with the egg mixture.
Grease a 9" x 13" pan well. Add the kugel mixture. Bake at 350' until golden brown and the potatoes are tender, about an hour. If it browns too fast and the potatoes aren't cooked through, cover with foil. When done, remove from the oven and let sit for a few minutes. Cut and serve hot.
And that is how you make a Kosher Golden Potato Kugel!
Recently viewed recipes:
Parve Golden Potato Kugel (that is really purple)
Hi! Thank you for stopping by to watch me, Leah, cook kosher. I've been the owner operator of my boutique catering firm in Seattle, Leah's Catering, for the past 14 years.
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