Cozy Potato-Carrot Kugel

Kugel is a beloved dish in the Ashkenazi Jewish tradition. Sometimes sweet, the casserole is typically a mixture of egg noodles, eggs, and spices; but potato kugels often make an appearance during Passover, when one would avoid cooked wheat-based noodles. I think potato kugel is actually far superior to noodle kugel anyway: picture a big baked latke, but thicker with a creamy interior. Plus, potatoes are an ideal bang-for-buck ingredient: they’re cheap, filling, and oh-so satisfying. What could be wrong? This potato kugel recipe (which is part of a budget-conscious Passover menu) is made with sweet potato and carrot ($2.29) in addition to the traditional russets, onion, and egg ($6.10), to bring to mind another Ashkenazi favorite, tzimmes. Typically served on Passover and Rosh Hashanah, tzimmes is a dish of stewed or roasted root vegetables, typically carrots and sweet potatoes, with warm spices and dried fruit. In this potato kugel, we’ll borrow tzimmes’s root veg (and cinnamon, if you’d like) for a slightly sweet slant on the classic. The kugel can be made up to 24 hours in advance of serving (after 2 hours at room temperature, cover and chill) and reheated, covered, in a 350ºF oven until warmed through.

Good

% Daily Values based on a 2,000 calorie diet

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