Tuesday, 11 September 2012

potato, carrot and rosemary kugel

... September looks to be an exhausting month... i'm not complaining but sometimes I do wish I could find the 'off' switch and power down... or at least take a fizzy drink for the stress... I think that's called a gin & tonic but it's all just a ball of confusion if you ask me... and talking of confusion - isn't it funny this British weather... and YES, I KNOW we are OBSESSED with the weather but when she's like a scatty old aunt who can't make her mind up, it's hard not to be...  today we'll have heat and sunshine and then tomorrow I think cold and rain and then just to confuse the pants off you I think the next day we'll go for hot and rainy... just make up your bloody mind lady... either give us a glorious Indian summer or bugger off and let it get cold and autumnal so we can get on with planning for it...

... so if we can't have sunshine outside I thought i'd bring you a ray of sunshine inside with this potato kugel... whilst this was baking in the oven not only did The Viking keep nagging me for when it would be ready but the neighbours also popped their head in to enquire what the incredible aroma was that was wafting over the fences... always the sign of a winner in the kitchen if you ask me...

potato, carrot and rosemary kugel
a potato kugel is traditional eastern european jewish dish originally served during festivals... it's a very simple dish that is usually consists of just grated potato and onion but I had some carrots to use up and thought they'd make a nice addition here... it's quite a sweet dish so serves well with lamb or beef but also works really well served with goats cheese or feta salad... my mum makes her version of kugel and serves it in slices, in place of roast potatoes with Friday night dinner or a Sunday roast... and of course it could work well with breakfast... and having made a wonderful rosti recently this is a nice twist on a similar theme...

5 medium potatoes
2 large onions - grated
2 large carrots - grated
2 eggs - beaten
2 tablespoons flour
salt and pepper
a large handful of fresh rosemary
2 tablespoons of olive oil

- cut the potatoes into large chunks and par boil till just beginning to yeald, drain and place in the fridge for one hour

- after an hour, grate the potatoes and add them with the rest if the ingredients to a large bowl and mix together well

- pour into a greased cake tin or roasting tray and roast in the oven on 190C till golden and grisp around the edges

as rosemary brings its sweet and heady aroma quite unashamedly to this dish I am entering it into my new favourite bloggers challenge Herbs on a Saturday, hosted by Karen from Lavender and Lovage

eat and of course, enjoy!



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