Everyone loves potato kugel...it's hot, savory, delicious, and full of both memories and carbs. This riff uses root vegetables for different flavors and more color. Serve at dinner alongside roast meat, fish or cauliflower. Or as part of brunch, with yogurt, sour cream, or applesauce. I suggest using the stronger items (garlic, ginger, radishes) sparingly at first - until you see how much of them you want. For vegans, use vegetable oil as the fat and pureed silken tofu instead of the eggs. For those who keep kosher, keep meat and dairy separate, and omit the bread crumb topping at Passover. —Nancy
1 hour 15 minutes
16-24 for the full recipe, 8 to 12 for half recipe
12 to 14 cups
root vegetables - sweet potatoes, yams, yucca roots, beets, carrots, parsnips, celeriac, turnip, rutabaga, radish and/or Jerusalem artichokes (total 4 1/2 lb or 2 kg)
aromatics - mostly onion with an ounce each of garlic & ginger (total 12 oz or 335 gr)
1 1/2 cups
eggs (6 large or 335 ml). For vegans, use pureed silken tofu.
potato starch or corn starch
sea salt & black pepper, freshly ground
oil, chicken fat or unsalted butter. If butter, use 5 tbsp (75 ml) total
topping - bread crumbs mixed with some oil or butter
garnishes - sour cream, yogurt or applesauce
For whole recipe, select a 9x13" or 10" tube pan (capacity 4 quarts or under 4L). Or two of standard loaf pans, 9" round cake pans, or 10" pie plates.
In a medium size bowl, whisk the eggs with salt & pepper, potato starch, grated ginger & garlic. Optional - if you plan to use bread crumb topping prepare it now. Brush your selected pan(s) with 3 tbsp of fat.
Select your vegetables. Proportions up to you or what looks good in the markets. You can have one dominate or a mix of roughly equal amounts. Trim and peel as need, then grate or slice. As you work, dump the gratings or slices into a large bowl and cover them with water (to prevent oxidation). When all are done, drain the vegetables & wring in a clean large towel to remove as much water as possible. Dump them back into the large bowl. Stir in the egg-seasonings-starch mixture. Heat oven to 400F or 200C.
Pour the vegetable-egg mixture into the prepared pan(s) and spread evenly. Drizzle the last bit of oil or fat on top.
If using optional bread crumb topping, spread it now over the raw kugel mixture.
Bake uncovered about 1 to 1 ¼ hours, checking near the end that middle is done and top is nicely browned. Half recipe will need about 45 minutes total. Top with foil if casserole is getting too brown but is not yet finished cooking.
Remove from oven. Let sit a few minutes, then cut in in squares or slices (depending on your pan) and serve.