Potato Kugel
ΒΌ cup rendered chicken fat or vegetable oil
Heat two tablespoons of the chicken fat or vegetable oil in an 8-inch skillet.
1 cup of chopped onions
1 cup chopped leeks
Add the onions and leeks and saut? until golden. Remove and cool slightly.
2 pounds russet potatoes, peeled and grated coarsely
2 tablespoons fresh parsley, dill, or basil
4 large eggs, well beaten
Mix with the potatoes, parsley, and the eggs in a mixing bowl.
Salt and freshly ground pepper to taste
Season this mixture with salt and pepper.
Place the remaining 2 tablespoons of chicken fat or oil in the sides and
bottom of a 13-by 8-inch oval gratin casserole (or similar size) and bake in the top third of a preheated 400 ?C oven for 50 minutes or until golden.
You may want to take a pastry brush and occasionally brush the top of the kugel with any fat or oil on the sides of the kugel during baking. (www.animal.ufl.edu)
Heat two tablespoons of the chicken fat or vegetable oil in an 8-inch skillet.
1 cup of chopped onions
1 cup chopped leeks
Add the onions and leeks and saut? until golden. Remove and cool slightly.
2 pounds russet potatoes, peeled and grated coarsely
2 tablespoons fresh parsley, dill, or basil
4 large eggs, well beaten
Mix with the potatoes, parsley, and the eggs in a mixing bowl.
Salt and freshly ground pepper to taste
Season this mixture with salt and pepper.
Place the remaining 2 tablespoons of chicken fat or oil in the sides and
bottom of a 13-by 8-inch oval gratin casserole (or similar size) and bake in the top third of a preheated 400 ?C oven for 50 minutes or until golden.
You may want to take a pastry brush and occasionally brush the top of the kugel with any fat or oil on the sides of the kugel during baking. (www.animal.ufl.edu)
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