Noodle Kugel with Carrots and Apples
1,000 Jewish Recipes
Published by Houghton Mifflin Harcourt
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.
Makes8 to 10 servings
Total Timeunder 2 hours
OccasionCasual Dinner Party, Family Get-together
Recipe Courseside dish
Dietary Considerationlactose-free, peanut free, tree nut free, vegetarian
Taste and Texturesavory, spiced, sweet
- 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
Preheat oven to 350°F. Grease a 3½- to 4-quart baking dish or two smaller baking dishes and set aside.
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.
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.
Bake 45 to 55 minutes or until set; kugel will bake faster in shallow dishes than in deep ones. Serve hot, from baking dish.
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