← Back to Search Results
baking Jewish
Noodle Kugel with Carrots and Apples

Photo by: Joseph De Leo
Comments: 0
 

Recipe

Noodle kugel has long been a treasured accompaniment on our family’s before-the-fast dinner menu. Many people make their noodle kugel with either fruit or vegetables, but for this one I like to combine both. Since carrots are sweet, they harmonize well with the apples, and provide flecks of pretty color. Actually, it’s not such a wild combination; some people make carrot and apple tzimmes.

This kugel does not contain much sugar. Seasoned with a touch of cinnamon and ginger, the sweet-savory kugel is delicious with roast chicken or tzimmes.

Yield: Makes 8 to 10 servings

Ingredients

  • 1 pound wide egg noodles
  • 3 large carrots, coarsely grated
  • 3 large apples, sweet or tart, peeled and coarsely grated
  • 4 tablespoons vegetable oil
  • 2 to 3 tablespoons sugar
  • ½ teaspoon salt, or to taste
  • Freshly ground pepper, to taste
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • 4 large eggs, beaten

Directions

1. Preheat oven to 350°F. Grease a 3½- to 4-quart baking dish or two smaller baking dishes and set aside.

2. Cook noodles in a large pot of boiling salted water uncovered over high heat, stirring occasionally, about 4 minutes or until nearly tender but firmer than usual, since they will be baked. Drain, rinse with cold water, and drain well again. Transfer to a large bowl.

3. Add carrots, apples, 3 tablespoons oil, 2 tablespoons sugar, salt, pepper, cinnamon, and ginger to noodles. Taste and adjust seasoning; add remaining sugar if you like. Add beaten eggs and mix well Add noodle mixture to prepared baking dish. Sprinkle with remaining tablespoon oil.

4. Bake 45 to 55 minutes or until set; kugel will bake faster in shallow dishes than in deep ones. Serve hot, from baking dish.


© 2000 Faye Levy
 

Nutritional Information

Nutrients per serving (% daily value)

307kcal (15%)
38mg (4%)
4mg (6%)
217mcg RAE (7%)
267mg
34mg
9g
12g
3g
47g
123mg (41%)
169mg (7%)
2g (8%)
10g (15%)
2mg (13%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
cook-with-jamie Cook with Jamie
by Jamie Oliver
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
west-coast-cooking West Coast Cooking
by Greg Atkinson
gluten-free-and-vegan-holidays Gluten-Free and Vegan Holidays
by Jennifer Katzinger
spice Spice
by Ana Sortun
flavor Flavor
by Rocco DiSpirito
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
Already a member? Click here to Log In
close

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new Cookstr features and tools







By signing up you accept the
Terms of Use and Privacy Policy
Spinner
New to Cookstr? Click here to Sign Up
close


Forgot your password? Click here
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?