This is another amazing side dish that tastes equally scrumptious hot or cold. I love making it, first because of its ease, and second because I can cook/bake something else while the carrots are steaming and feel really accomplished. It
- 3 onions, chopped -
- oil, for sauteing -
- 3 lbs (1 1/2 kilo) carrots - (or 1 bag bag B'gan Carrots, defrosted)
- 1/2 cup sugar -
- 1/4 cup potato starch (up to 1/3 cup) -
- 3-4 eggs -
- black pepper to taste, optional -
1. Heat the oil in a medium sized pan. Add the onions and begin to sauté them. Meanwhile, peel the carrots and then slice them in the food processor. Add them to the onions and cover the pan. Steam the vegetables until they are soft, about 45 minutes. Remove the pan from the flame.
2. Preheat the oven to 350°F (180°C). Add the sugar, starch, eggs, salt and pepper to the carrot and onion mixture and mix well. Pour this mixture into greased muffin tins and bake for at least 30 minutes. Cool slightly and remove the kugelettes from the muffin pan.
Variation; You can make this in a 9x13-inch pan as well, and bake it for 50 minutes. (It will serve about 15). The reason I like making individual ones is that kugels made with sliced carrots, as opposed to grated carrots, don’t slice as nicely. If you prefer to make one large kugel, and you want it to serve easily, coarsely grate the carrots and proceed as above.
Note: These kugelettes freeze beautifully. Instead of cookies or nosh (which many people don’t eat on Pesach) take these along on your Chol HaMoed outing. Pack in a plastic container with a bag between each layer. Served room temperature, they’re really good. Everyone will appreciate having something healthful to bite into.
Tip: You can make this during the year. Just substitite 1/4 cup flour for the starch.