Passover Noodle Kugel
April 15, 2009
This savory noodle kugel comes from Gluten-Free Bay — it hadn’t occurred to me before this year that gluten-free food blogs would be such a great resource for Passover recipes!
I made a few changes to the original recipe: I left out the small amount of sugar, and reduced the milk to 1 cup (my noodles seemed watery, which is why I cut back on the milk). I used Manischewitz Passover Gold Fine Egg Noodles, because I couldn’t find the wide ones.
After being parboiled and then cooked in the kugel, the thin noodles mostly disintegrated into what was a pretty delicious, fluffy, potato-flavored base. Not surprising, since Passover noodles are made from potato starch. Add in the sauteed onions and garlic, and you have a kind of mashed potato kugel. What could be bad? All the adults enjoyed it, even if it was a bit a heavy. A side salad of tomatoes and roasted, marinated artichokes (from a jar) balanced it out.
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Filed under: Cheese,Holidays,Pasta,Veggie Mains,Veggie Sides
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two school-aged boys and husband. Feeding my family something more diverse than a different shape of pasta each night. Read more 
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2 Comments
1.
Jodi | April 15, 2009 at 10:34 am
You are right, I would like the salad…remember you had to teach me how to eat the roasted artichoke at the Cheesecake Factory;) I just read their menu online…the appetizers look so good…and maybe a new menu since I was there?
2. chickinthekitchen.com &ra&hellip | April 16, 2009 at 5:40 pm
[...] Coconut Cake that looked like a good starting point. Although my meal later changed to a vegetarian Noodle Kugel, I stuck with the idea of a non-dairy [...]
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