Most of the year, the kugel conversation revolves around sweet versus savory. At Passover time, all kugels are welcome. Here are some savory and sweet versions — one which can skew either way — to add to your seders this year.
Gwen Wolken, founder of the food blog ASweetThyme.com, has a carrot kugel that is perfect for Passover … or any holiday meal. The recipe works just as well with potato starch, flour and gluten-free flour, as it does with matzah meal.
“It is a sweet and warm spiced casserole made with fresh carrots, cinnamon and eggs, then topped with a crunchy pecan streusel,” Wolken told the Journal. “Bake it in a casserole dish or a Bundt pan, and enjoy it warm or at room temperature.” She added, “It can be made ahead of time, stored in the fridge, or frozen for later!”
Carrot Kugel
Prep Time: 20 min
Cook Time: 45 min
Total Time: 65 min
Serves 8 but can be doubled
Casserole Base:
1 pound carrots
3 eggs
½ cup brown sugar
4 Tbsp butter, melted
3 Tbsp matzo meal
1 Tbsp baking powder
1 Tbsp vanilla extract
1 tsp cinnamon
½ tsp nutmeg
¼ tsp kosher salt
Topping:
½ cup brown sugar
½ cup pecans chopped
2 Tbsp butter, melted
¼ cup matzah meal
Casserole:
1. Preheat the oven to 375°F. Grease an 8×10 casserole dish. Set aside.
2. Peel and cut the carrots into 1-inch rounds. Place in a stockpot and cover with water. Bring to a boil. Simmer until the carrots are easily pierced with a fork. About 20 minutes. Drain.
3. Place the carrots into a food processor. Process until roughly chopped.
4. Add the eggs and process until the mixture is fully combined and the carrots have processed fully.
5. Add the brown sugar, melted butter, potato starch, baking powder, vanilla, cinnamon, nutmeg and salt. Process in the food processor until pureed.
6. Pour into the prepared casserole.
Topping:
1. In a medium mixing bowl, add the brown sugar, chopped pecans and melted butter. Mix to combine.
2. Using a spoon or your hands, place the topping on the top of the casserole.
3. Bake for 40 minutes or until the center is done.
Notes:
I love a good pecan topping. So I tend to double the topping recipe. However, if you don’t like your carrot kugel to be sweet, I would either omit the topping or only use pecans.
You can use any nut that you would prefer. I prefer pecans, but walnuts or almonds work just fine in this recipe.
Store covered in the refrigerator for up to 4 days.
You can freeze the casserole after it has cooked. Defrost and gently rewarm the casserole in a 250°F oven.
To make this in a 9×13 casserole, you will need to double this recipe.
Pam Stein’s savory matzah farfel mushroom kugel adds a fun southern twist to a traditional Passover dish.
“Softening the farfel in vegetable broth lets it soak up extra flavor, giving the kugel a deep, satisfying richness,” Stein of In Pam’s Kitchen, told The Journal. “As it bakes, it becomes something between a cozy casserole and a Southern holiday dressing; one of those dishes people inevitably return to for seconds.”
This is an excellent make‑ahead dish, since the flavors deepen overnight. It reheats beautifully without losing its texture, travels well and is completely flexible.
“It works at a meat meal, a dairy meal or alongside a vegetarian entree,” she said. “This kugel’s savory profile fills a gap on the Passover table that’s often dominated by sweet kugels and traditional sides.”
Mushroom Matzah Kugel
Yield: Serves 6-8
3 cups matzah farfel
1 cup low-sodium vegetable broth
2 Tbsp avocado oil
1 cup sweet onion, chopped
¾ cup celery, diced
1 cup white mushrooms, sliced
3 large eggs
¼ cup vegetable oil
1 tsp garlic powder
1 tsp dried parsley
½ tsp dried dill
½ tsp dried thyme
½ tsp smoked paprika
¼ tsp ground black pepper
1. Preheat the oven to 350°F. Grease an 8×8 baking dish and set aside.
2. Place the matzah farfel in a large bowl. Pour in the vegetable broth and gently stir to allow the broth to soften the farfel, about 1 minute. Set aside.
3. In a skillet set over medium heat, warm 2 tablespoons avocado oil. Add the onion and celery. Sauté until they just begin to soften, about 3-4 minutes. Add the sliced mushrooms and sauté for an additional minute. Remove from heat and set aside.
4. In a medium bowl whisk together the eggs, oil, garlic powder, parsley, dill, thyme, smoked paprika and black pepper.
5. Pour egg mixture over the matzah farfel. Add the sautéed vegetables and gently stir to combine.
6. Spread evenly in the prepared baking dish. Bake 40-45 minutes, until the top is golden brown and the edges are crisp.
7. Serve warm or at room temperature.
8. Cover and refrigerate for up to 3 days.
9. To reheat: Preheat the oven to 325°F. Cover the kugel with foil and heat for 20-30 minutes, until warmed through.
For those seeking a sweet kugel for their seder, look no further than this one from Adaeze and Lenny Rosenberg, owners of NYBD & Bakery in Santa Monica..
“Every time we bite into a moist and fluffy apple matzah kugel, we feel the epitome of liberation,” the Rosenbergs told The Journal.
Apple Matzah Kugel
Yields two 8-inch pans
7 sheets standard square matzah
½ cup raisins
6 whole large eggs
1 cup half & half
1 tsp vanilla extract
1 cup granulated sugar
½ cup sliced blanched almonds
1 pinch cinnamon
½ teaspoon baking powder
1. Preheat the oven to 300°F.
2. Crush the matzah into small penny sized pieces in a bowl.
2. Pour the rest of the ingredients into the bowl and mix up by hand.
3. Grease two 8-inch baking pans.
4. Pour mix into both pans and bake for 45 to 50 minutes, until golden brown on top.
