CRISPY POTATO– GREEN ONION KUGEL


CUCUMBER-CABBAGE SALAD WITH LEMON-DILL VINAIGRETTE


The key to getting this irresistible potato kugel crunchy on the outside while still fluffy on the inside is using starchy russet potatoes.


PREP TIME 25 MIN. – COOK TIME 50 MIN. READY IN 1 HOUR 15 MIN. – SERVINGS 8


3 lbs russet potatoes 2 bunches green onions 4 large eggs, beaten ¼ cup potato starch


1 tsp baking powder 4 tbsp olive oil, divided 1 tsp salt ¼ tsp black pepper


STEP 1 Preheat oven to 425°F. Peel and quarter the potatoes, placing in a large bowl of cold water. Finely chop the green onions. STEP 2 Using the shredding disk attachment on a food processor, shred the potatoes. Working quickly, add shredded potatoes to a large salad spinner basket and lightly rinse. Spin to remove all excess liquid. Transfer potatoes to a large bowl, along with green onions. STEP 3 To potatoes, add the eggs, potato starch, baking powder, and 2 tbsp oil. Season with the salt and pepper. Mix until potato strands are well coated. Add remaining 2 tbsp oil to a 12-inch cast-iron skillet and place in the preheated oven. Heat for 5 min. STEP 4 Carefully remove skillet from oven and spread potato mixture into even layer in pan. Bake 20 min. Reduce the temperature to 375°F and bake 30–40 min., until golden on top and potatoes are tender.


Per serving: 238 calories, 10g fat, 2g saturated fat, 126mg cholesterol, 398mg sodium, 30g carbohydrate, 3g fiber, 2g sugar, 8g protein


Salad spinner


This handy kitchen gadget makes quick


work of drying shredded potatoes, an essential step for perfect kugel.


This simple and refreshing side is a delicious accompaniment to rich meat or other heartier main dishes.


PREP TIME 20 MIN. – COOK TIME 0 MIN. READY IN 20 MIN. + CHILLING TIME – SERVINGS 8


2 English cucumbers 1 small (about 1 lb) red cabbage ½ (0.75 oz) pkg


chives, chopped 1


/3 cup olive oil


Red cabbage This versatile vegetable can be pickled,


braised, or tossed in salads and slaws.


STEP 1 Halve the cucumbers lengthwise and thinly slice. Core and very thinly slice the cabbage. To a large bowl, add cucumbers, cabbage, and chives. STEP 2 In a small bowl, whisk together the oil, vinegar, lemon juice, dill, and sugar. Season with salt and pepper to taste. STEP 3 Add dressing to vegetables and toss to combine. Cover and refrigerate at least 4 hours or up to overnight.


Per serving: 107 calories, 9g fat, 1g saturated fat, 0mg cholesterol, 16mg sodium, 6g carbohydrate, 1g fiber, 4g sugar, 1g protein


¼ cup red wine vinegar 3 tbsp lemon juice ½ cup chopped dill 1½ tsp sugar


“kosher for Passover” A note about


If your family is keeping kosher for Passover, it’s important to buy ingredients specifically labeled “kosher for Passover,” including vinegar, wine, potato starch, cinnamon, and baking powder. Items simply marked kosher are not necessarily kosher for Passover.


86 April 2019 | www.savoryonline.com


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