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La Belle Cuisine
Potato Kugel Klein
Gourmet September
1996
"The primary difference between my recipe and the
traditional is that
I use dairy, which would make it inappropriate at a meal with meat
on
the menu for those who observe kosher dietary laws."
1 stick (1/2 cup) unsalted butter
1 tablespoon finely chopped
fresh parsley leaves
1 tablespoon finely chopped fresh
rosemary leaves
1 tablespoon finely chopped fresh
marjoram
5 cups chopped onion
1/2 pound mushrooms, sliced
3 tablespoons dried dill
4 large eggs, beaten lightly
2 1/4 cups sour cream
1/2 cup matzoh meal
3 russet (baking) potatoes, peeled
(about 1 1/2 pounds)
In a large heavy skillet heat 4 tablespoons butter over moderate
heat until foam subsides and cook herbs 3 minutes. Add onion and cook over moderately low
heat, stirring occasionally, 30 minutes, or until softened.
Add mushrooms, dill, remaining
4 tablespoons butter, and salt and pepper
to taste and cook, stirring occasionally, 15
minutes, or until mushrooms
are tender.
In a bowl stir together eggs, sour cream, and matzo and let mixture
stand. Preheat oven to 375 degrees F. and butter a 13-by-9-inch baking dish.
Under running water coarsely grate potatoes into a colander.
Squeeze
excess water from potatoes and drain 2 minutes. Stir potatoes and onion
mixture
into matzo meal mixture. Spoon mixture into dish and bake in
middle of oven 50 minutes, or
until golden. Potato kugel may be made
1 day ahead, and chilled, covered. Serves 12.
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