Ingredients for Passover Yerushalmi Kugel
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How to Make Passover Yerushalmi Kugel
- Peel and cube approximately 2 lbs of potatoes.
- Boil the potatoes in salted water until tender but not mushy (about 15-20 minutes).
- Drain the potatoes thoroughly and mash until smooth.
- In a large bowl, combine the mashed potatoes with 4 large eggs, 1 teaspoon of oil, and 1 teaspoon of salt. Mix well.
- Lightly grease a medium-sized oven-safe pot (about 6 quarts) with oil.
- Pour the potato mixture into the prepared pot.
- Cook on the stovetop over low heat for 30-40 minutes, or until the edges are golden brown and the kugel has puffed up. Reduce heat if browning too quickly.
- Let the kugel cool completely.
- Carefully invert the kugel onto a baking sheet or serving platter.
- Bake the kugel in a preheated oven at 350°F (175°C) for 15-30 minutes, or until lightly browned and heated through.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
11g
Fat
9g
Carbs
19g
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Weeknight Time To Make Course Main Ingredient Cuisine Preparation Occasion Low Protein Healthy 5 Ingredients Or Less Side Dishes Potatoes Vegetables Asian Middle Eastern Easy European Heirloom Historical Holiday Event Kosher Low Fat Vegetarian Dietary Low Sodium Gluten Free Low Saturated Fat Low Calorie Passover Free Of Something Low In Something Equipment 4 Hours Or Less
