Serves a Crowd

Kugel - Root vegetable medley

by:
October  2, 2019
Photo by thecookingfrogblog.
Author Notes

Everyone loves potato kugel...it's hot, savory, delicious, and full of both memories and carbs. But once in a while you can get tired of even your favorites. So this riff brings in fall root vegetables for different flavors and more color. Serve at a holiday meal alongside roast meat, fish or cauliflower. Or as part of a brunch spread, with yogurt, sour cream, or applesauce. I suggest using the stronger items (garlic, ginger, radishes) sparingly at first - unless you know your table will love those flavors, then pile them on. If you like onions in kugel, keep the recommended amount. If not, reduce or omit, and fill up their space with more of the other vegetables. For vegans, use a vegetable oil you like 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

  • Prep time 15 minutes
  • Cook time 1 hour 15 minutes
  • Serves 16-24 for the full recipe, 8 to 12 for half recipe
Ingredients
  • 12 to 14 cups root vegetables - potatoes, sweet potatoes, yams, yucca roots, beets, carrots, parsnips, celeriac, turnip, rutabaga, radish and/or Jerusalem artichokes (total 4 1/2 lb or 2 kg)
  • 2 cups 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.
  • 6 tablespoons potato starch
  • to taste sea salt & black pepper, freshly ground
  • 4 tablespoons oil, chicken fat or unsalted butter. If butter, use 5 tbsp (75 ml) total
  • optional topping - bread crumbs mixed with some oil or butter
  • optional garnish - sour cream, yogurt or applesauce
In This Recipe
Directions
  1. Select pans. For whole recipe, need 16 cups (4 L) as in a 9x13" or 10" tube pan. Or two of 8-cup (2L) pans (standard loaf, 9" round cake pan, deep 9" or regular 10" pie plate). For half recipe, use one of the 8-cup pans. Heat oven to 400F (200C).
  2. 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.
  3. Select your vegetables (when shopping and/or setting up). I use at least one white that's not a potato and one in the red-orange-yellow range. 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.
  4. Pour the vegetable-egg mixture into the prepared pan(s) and spread evenly. Drizzle the last bit of oil or fat on top.
  5. If using optional bread crumb topping, spread it now over the raw kugel mixture.
  6. Bake uncovered about one 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.
  7. Remove from oven. Let sit a few minutes, then cut in in squares or slices (depending on your pan) and serve.

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