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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The primary difference between this kugel recipe and the traditional is its use of dairy, which would make it inappropriate at a meal with meat on the menu for those who observe kosher dietary laws. Ingredients:
1 stick (1/2 cup) unsalted butter |
1 tablespoon finely chopped fresh parsley leaves |
1 tablespoon finely chopped fresh rosemary leaves |
1 tablespoon finely chopped fresh marjoram |
5 cups chopped onion |
1/2 pound mushrooms, sliced |
3 tablespoons dried dill |
4 large eggs, beaten lightly |
2 1/4 cups sour cream |
1/2 cup matzo meal |
3 russet (baking) potatoes, peeled (about 1 1/2 pounds) |
Directions:
1. In a large heavy skillet heat 4 tablespoons butter over moderate heat until foam subsides and cook herbs 3 minutes. Add onion and cook over moderately low heat, stirring occasionally, 30 minutes, or until softened. Add mushrooms, dill, remaining 4 tablespoons butter, and salt and pepper to taste and cook, stirring occasionally, 15 minutes, or until mushrooms are tender.
2. In a bowl stir together eggs, sour cream, and matzo and let mixture stand.
3. Preheat oven to 375° F. and butter a 13-by-9 inch baking dish.
4. Under running water, coarsely grate potatoes into a colander. Squeeze excess water from potatoes and drain 2 minutes. Stir potatoes and onion mixture into matzo meal mixture. Spoon mixture into dish and bake in middle of oven 50 minutes, or until golden. Potato kugel may be made 1 day ahead, and chilled, covered.
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