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Karen's Mosaic Carrot Kugel with Dill

Karen's Mosaic Carrot Kugel with Dill

A Delicious Veggie Side-Dish for Passover, Easter or anytime!A light soufflé-like kugel studded with colorful carrots that creates a mosaic look that's stunning!
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 15 servings
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Ingredients

  • 3 1/2 pounds heirloom multi-colored carrots about 12 large; orange, white, yellow & red
  • 2 teaspoons neutral oil
  • 1 cup sweet onion (such as Vadalia) peeled: small dice
  • 1 tablespoon minced fresh garlic (can cut down ids you like)
  • 8 large eggs I use pastured raised (4 you will separate)
  • 1/3 cup potato starch
  • 1 teaspoon sugar (can omit, but I like)
  • 2 tablespoons neutral oil
  • 1 1/4 teaspoon sea salt
  • 1/2 cup chopped fresh dill

Instructions

  • Preheat oven to 350 degrees. Oil a 9" x 13" baking pan. Grease liberally with oil.
  • Peel and cut carrots into a 1/2 inch dice - try to make uniform sizes. Steam carrots over simmering water in a steamer basket for 5 minutes. Carrots will be only very partially cooked. Remove from steamer and cool.
  • In a 8 inch skillet, add 2 teaspoons oil, set heat to low. Add onions and garlic and cook, stirring until softened, 5 minutes: do not brown.
  • In large bowl add FOUR eggs, the onion mixture, potato starch, sugar, 2 tablespoons oil, sea salt and dill. Mix with a wire whisk until smooth.
  • Separate the next 4 eggs one by one. Add yolk into the large bowl - the whites in the bowl of a stand mixer. Whisk in egg yolks into the large bowl of ingredients. Whip the egg whites until soft peaks form.
  • Add the cooled partially steamed carrots to the large bowl. Stir all together with a rubber spatula. Add the egg whites in 2 additions. Use under-over strokes and blend gently until the whites have just been incorporated.
  • Pour the mixture into the prepared pan and smooth the top. Bake in the oven 20 minutes. Cover now with foil (will be lightly browned.) Cook another 10 minutes until set and cooked through. Cracked the door open 6" and leave to cool 30 minutes. Tale out of oven and cool completely.

Serving:

  • Cut into 15 squares. Can easily be reheated - 325 degrees covered until just warmed through. Can also be frozen, cut. Defrost in the refrigerator, then continue as above.

Notes

This recipe mayn't be reproduced without the consent of its author, Karen Sheer.
COURSE: brunch, First Course & Sides, Lunch, side vegetable
CUISINE: American, Jewish
KEYWORDS: best passover carrot kugel, kugel, passover kugel
Nutrition Facts
Karen's Mosaic Carrot Kugel with Dill
Amount per Serving
Calories
68
% Daily Value*
Fat
 
5
g
8
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
3
g
Cholesterol
 
99
mg
33
%
Sodium
 
234
mg
10
%
Potassium
 
77
mg
2
%
Carbohydrates
 
2
g
1
%
Fiber
 
0.2
g
1
%
Sugar
 
1
g
1
%
Protein
 
4
g
8
%
Vitamin A
 
265
IU
5
%
Vitamin C
 
2
mg
2
%
Calcium
 
22
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.