Wheat-free * Dairy-free * Gluten-free * Vegetarian * Parve * Paleo ~~
Last Passover my friend Hadley and I decided to have a leftovers dinner. Since we each held a seder in our homes, we were unable to attend the other’s seder and this way we could at least taste what the other had served.
Now, not to be boastful, I am an awesome cook and the food at my seder was amazing. We both made pot roast from brisket and used approximately the same recipe so that was a wash. Our Tzimmes’ were both delicious in different ways – mine had a very deep richness and Hadley’s had a fresh quality to it that I liked (so much that I’ve made it for this year).
Our menus diverged at the kugels. I made a matzoh kugel using matzoh farfel, chopped carrots, onions, celery, and parsnip. I moistened it with vegetable broth and olive oil and seasoned it with salt, pepper, chopped parsley and dill, and poultry seasoning. This dish has been a hit for the past 15 years – but then I tasted Hadley’s potato kugel and I was blown away. It was the best potato kugel I had ever tasted. The other thing about it was it’s paleo and I can eat it!
So here is the recipe with very significant changes but equally fabulous results! Enjoy! Continue reading Paleo Passover Potato Kugel with Shallots