OLD FASHIONED POTATO KUGEL
I got this recipe from a British grandmother. It is hands-down the best potato kugel my family (and most of my guests) ever tasted. It's fabulous served hot with sour cream. It's also incredible put in a cholent overnight.
Provided by basg101
Categories Side Dish Potato Side Dish Recipes
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan with 1 tablespoon of vegetable oil.
- Combine the potatoes and onions in a large bowl. Mix in the eggs, 1/3 cup of vegetable oil, salt, and pepper. Pour the mixture into the prepared pan.
- Bake in the preheated oven until the top is golden brown and crisp, 1 1/2 to 2 hours.
Nutrition Facts : Calories 118.9 calories, Carbohydrate 16.5 g, Cholesterol 38.8 mg, Fat 4.7 g, Fiber 2.1 g, Protein 3.2 g, SaturatedFat 0.9 g, Sodium 214.1 mg, Sugar 1.2 g
POTATO KUGEL
Take a healthy hashbrown, plump it up with more potatoes and a few eggs, and slowly bake it for a couple hours and you'll get this potato kugel. Its crunchy top gives way to a super-soft, almost mashed-potato center, and the soft aroma of onion will fill your kitchen.
Provided by Francis Lam
Time 2h30m
Yield Serves 6 to 8
Number Of Ingredients 8
Steps:
- Heat the oven to 350, with a heavy 9-by-9-inch baking pan or 10-inch cast-iron skillet inside.
- Peel the potatoes, and place them in a bowl of water. In a large mixing bowl, beat the eggs with the salt and pepper until well combined.
- Using a food processor fitted with the grating plate, grate the onion. Drain the potatoes, then grate them. Quickly add the potatoes and onions to the eggs, and add the oil, flour and baking powder. Mix well. (You can also grate by hand; if you do so, grate the potatoes directly into the eggs and oil, and stir them frequently to coat. This helps slow their browning while you keep grating.)
- Remove the pan from the oven, and slick it with oil. Carefully but quickly add the potato mixture, smoothing it out so that it is as even as possible. Bake for 2 hours, or until the kugel is creamy in the center and the whole top is a rich, crunchy brown.
Nutrition Facts : @context http, Calories 275, UnsaturatedFat 10 grams, Carbohydrate 36 grams, Fat 12 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 502 milligrams, Sugar 2 grams, TransFat 0 grams
OVEN ROASTED RED POTATOES AND ASPARAGUS
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. Try adding a little chopped red pepper, too...yum!
Provided by THREDDIES
Categories Side Dish Vegetables Asparagus Baked
Time 1h
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a large baking dish, toss the red potatoes with 1/2 the olive oil, garlic, rosemary, thyme, and 1/2 the kosher salt. Cover with aluminum foil.
- Bake 20 minutes in the preheated oven. Mix in the asparagus, remaining olive oil, and remaining salt. Cover, and continue cooking 15 minutes, or until the potatoes are tender. Increase oven temperature to 450 degrees F (230 degrees C). Remove foil, and continue cooking 5 to 10 minutes, until potatoes are lightly browned. Season with pepper to serve.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 23.5 g, Fat 4.9 g, Fiber 4 g, Protein 4.2 g, SaturatedFat 0.8 g, Sodium 650.5 mg, Sugar 2.8 g
POTATO KUGEL
Kugel is a traditional Jewish dish often served at holidays. At Passover, a savory potato kugel is most common-a noodle kugel isn't allowed because pasta isn't kosher for Passover. This recipe hits all the traditional notes using schmaltz (chicken fat) to cook the onions and a dairy-free egg custard to hold the kugel all together. But instead of shredding all the potatoes I use frozen shredded hash brown potatoes, which are a great shortcut when you've got a whole dinner to make!
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F. Spray a 9-by-13-inch glass baking dish with nonstick spray.
- Melt the schmaltz (or heat the oil) in a medium skillet over medium-high heat. Add the onions, thyme and pepper; cook, stirring occasionally, until the onions are softened, 3 to 4 minutes. Discard the thyme sprigs and transfer the onions to a large bowl; add the potatoes and chives. Gently stir the mixture together.
- Whisk the eggs and salt in a medium bowl. Pour evenly over the potato mixture and fold in to combine. Spread and press the mixture evenly into the prepared baking dish.
- Bake until the kugel is set and you see the sides become a deep golden brown through the glass baking dish, 40 to 50 minutes. Let cool for 10 to 15 minutes before serving, sprinkle each portion with more chives.
CREAMY ASPARAGUS POTATO SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 0
Steps:
- Cook 1 pound asparagus (trimmed, peeled and cut into 1-inch pieces) in salted boiling water until crisp-tender, 2 to 3 minutes. Remove with a slotted spoon and transfer to ice water to cool; drain. Add 1 pound quartered baby potatoes to the boiling water and cook until tender, 8 to 10 minutes, then drain. Whisk 1/2 cup creme fraiche, 1/4 cup each chopped chervil and chives and 2 tablespoons each olive oil, white wine vinegar and chopped dill in a large bowl. Add the asparagus and potatoes; season with salt and pepper and toss. Refrigerate.
ROASTED ASPARAGUS
For a simple side dish, try Ina Garten's Roasted Asparagus from Barefoot Contessa on Food Network; the recipe uses only asparagus, olive oil, salt and pepper.
Provided by Ina Garten
Categories side-dish
Time 35m
Yield 8 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 degrees F.
- Break off the tough ends of the asparagus and, if they're thick, peel them. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle liberally with salt and pepper. Roast the asparagus for 25 minutes, until tender but still crisp.
THE BEST (AND EASY!) POTATO KUGEL
This is a recipe my mother took from the local newspaper years and years and years ago, and it's delicious. The recipe is by Donna Fleishman. Perfect for Passover, or any Jewish holiday, really.
Provided by TracyFL
Categories Potato
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat over to 350 degrees.
- Grease a 1 1/2-quart baking dish with the oil.
- In a mixing bowl, beat the eggs well before stirring in the rest of the ingredients in the order given.
- Pour into prepared pan.
- Bake 1 hour.
- Let set about 10 minutes before serving.
Nutrition Facts : Calories 98, Fat 8.6, SaturatedFat 1.5, Cholesterol 69.8, Sodium 463.3, Carbohydrate 2.6, Fiber 0.3, Sugar 0.5, Protein 2.6
POTATO KUGEL
The secret to keeping your potatoes their whitest is to switch back and forth when grating the potatoes and onion in your food processor or box grater. -Ellen Ruzinsky, Yorktown Heights, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 375°. In a large bowl, whisk eggs, matzo meal, salt and pepper., In a food processor fitted with the grating attachment, alternately grate potatoes and onion. Add to egg mixture; toss to coat. In a small saucepan, heat oil over medium heat until warmed. Stir into potato mixture. Transfer to a greased 13x9-in. baking dish. Bake 40-50 minutes or until golden brown.
Nutrition Facts : Calories 210 calories, Fat 6g fat (1g saturated fat), Cholesterol 35mg cholesterol, Sodium 515mg sodium, Carbohydrate 36g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein.
LEMON-ROASTED ASPARAGUS
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.
Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
CRISPY POTATO-LEEK KUGEL
Inspired by the flavors of potato-leek soup, this kugel is creamy on the inside, crackly on the outside, and completely irresistible.
Provided by Leah Koenig
Categories Egg Potato Passover Kid-Friendly Leek Small Plates
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Cut 4 potatoes into 1" chunks and place in a medium pot. Cover with cold water by 1". Season water generously with salt, bring to a boil over medium-high heat, and cook until potatoes are tender, 10-12 minutes. Drain well, transfer to a large bowl, and mash with a potato masher; set aside.
- Meanwhile, heat 2 Tbsp. oil in a large skillet over medium until shimmering. Add leeks, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring frequently, until softened and golden, 5-8 minutes. Add garlic and cook until fragrant, 1-2 minutes more. Remove pan from heat and let cool slightly.
- Grease bottom and sides of an 8x8" baking pan with 2 Tbsp. oil. Place pan in oven for 10 minutes.
- Meanwhile, grate 3 potatoes and onion using the large holes of a box grater or a food processor fit with a shredding blade. Wrap potatoes and onion in a clean dishtowel or several layers of paper towels and squeeze out as much liquid as you can; add to the bowl with the mashed potatoes. Stir in sautéed leeks and garlic, eggs, 2 Tbsp. oil, 1 Tbsp. thyme, 2 tsp. salt, and 1/4 tsp. pepper; mix until well combined.
- Thinly slice remaining 2 potatoes and toss with remaining 1 Tbsp. oil, 1 tsp. thyme, 1/4 tsp. salt, and 1/4 tsp. pepper in a medium bowl; set aside.
- Carefully remove preheated pan from oven and transfer potato-onion mixture to the pan (it should sizzle when it hits the hot oil). Smooth top with a spatula. Layer potato slices over the top in a shingled fashion. Bake until golden brown and cooked through, 60-75 minutes. Heat broiler; broil kugel until crispy crust forms, 1-2 minutes, watching carefully so it does not burn. Let cool briefly, then cut into squares to serve.
BROCCOLI POTATO KUGEL
Even though this is a Passover recipe we also eat this during the year, it's a favorite. The measurements are very flexible, you really can't mess up this recipe!
Provided by Mirj2338
Categories Potato
Time 2h10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Peel potatoes and cut in half.
- Boil until almost soft enough to mash.
- Add broccoli florets and boil until somewhat soft.
- Drain everything and mash well.
- Add milk and mix well.
- It will be somewhat soupy.
- Add beaten eggs and matzo.
- Place in a greased casserole dish, top with grated cheese, and bake 1 hour at 350 degrees F.
ASPARAGUS POTATO KUGEL
Make and share this Asparagus Potato Kugel recipe from Food.com.
Provided by chia2160
Categories Potato
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- preheat oven to 350.
- boil potatoes in pot and then simmer 20-30 minutes.
- remove and when cool enough to handle peel and mash.
- meanwhile boil asparagus for 3 minutes, drain and rinse with cold water.
- in a saute pan add oil and saute onions until softened.
- add onions and oil to mashed potatoes.
- add asparagus, salt and pepper, add egg, mix well.
- pour into greased baking dish, sprinkle with paprika.
- bake 50 minutes, until lightly browned.
More about "asparagus potato kugel recipes"
GARLIC BALSAMIC ROASTED POTATOES AND ASPARAGUS
From runningtothekitchen.com
4.6/5 (14)Total Time 40 minsCategory Side DishesCalories 232 per serving
- In a large bowl, toss halved potatoes with 2 tablespoons of the avocado oil, and half the balsamic, garlic powder, salt and pepper.
- Spread the potatoes out onto the baking sheet and roast for 20 minutes, tossing once halfway through.
- Meanwhile, add asparagus and remaining oil, vinegar and seasonings to the same bowl and toss to combine.
A PASSED-DOWN PASSOVER – KVELLER
From kveller.com
POTATO KUGEL - SAVORING ITALY
From savoringitaly.com
BEST POTATO KUGEL RECIPE - HOW TO MAKE POTATO KUGEL
From delish.com
POTATO KUGEL RECIPE (FLUFFY, MADE WITH SCHMALTZ) | KITCHN
From thekitchn.com
INA GARTEN'S 5 BEST PASSOVER RECIPES | THE NOSHER - MY JEWISH …
From myjewishlearning.com
10 BEST PASSOVER VEGETABLE KUGEL RECIPES | YUMMLY
From yummly.com
POTATO KUGEL RECIPE
From simplyrecipes.com
VEGAN TRI-COLOR SWEET POTATO KUGEL | FORKS OVER KNIVES
From forksoverknives.com
HOW TO MAKE THE BEST POTATO KUGEL - MARTHA STEWART
From marthastewart.com
ROASTED POTATOES AND ASPARAGUS WITH LEMON-MUSTARD DRESSING
From simplyrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #low-protein #healthy #side-dishes #potatoes #vegetables #jewish-ashkenazi #european #holiday-event #kosher #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #passover #healthy-2 #low-in-something #asparagus #4-hours-or-less
You'll also love