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Prep time
20 minutes
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Cook time
1 hour
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Serves
8 to 12
Author Notes
Everyone loves kugel...it's hot, savory, delicious, and full of both memories and carbs. This riff on the traditional potato pudding adds root vegetables for more colors and flavors, not to mention micronutrients. Serve at dinner with mains of roast meat or vegetables like cauliflower. Or at brunch, with eggs or fish. Go sparingly at first with the stronger items (garlic, ginger, radishes) until you see how much of them you like. Variations for special occasions or diets - for Passover or GF diners, omit the breadcrumb topping. For vegans, use vegetable oil & pureed silken tofu. For kosher meals, use butter and sour cream garnish with dairy menus; oil and applesauce garnish with meat meals. —Nancy
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Ingredients
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6 to 7 cups
root vegetables - sweet and/or regular potatoes, yams, yucca roots, beets, carrots, parsnips, celeriac, turnip, rutabaga, radish and/or Jerusalem artichokes (total 2 1/4 lb or 1 kg)
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1 cup
aromatics - mostly onion with small amounts of garlic & ginger (total 6 oz or 180gr)
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3/4 cup
eggs (3 large or 180 ml). For vegans, use pureed silken tofu.
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3 tablespoons
potato starch (about 45 ml)
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to taste
Freshly ground black pepper and either sea salt or kosher sslt
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6 tablespoons
chicken fat, butter or oil (90 ml). Or more for a richer dish.
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optional
topping - bread crumbs or corn flakes mixed with some oil or butter
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optional
garnishes - sour cream or applesauce
Directions
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Choice of standard loaf pan, 9" round cake pan, or 10" pie plate.
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In a medium size bowl, whisk the eggs with salt & pepper, potato starch, grated ginger & garlic. If you plan to use bread crumb or corn flake topping, prepare it now and set aside. Brush your selected pan(s) with butter, oil or schmaltz (about 2 or 3 tbsp).
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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 needed, then grate or slice. As you work, dump the gratings or slices into a large bowl of cold water (to prevent oxidation). When all are done, drain the vegetables & wring in a salad spinner or 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.
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Pour the vegetable-egg mixture into the prepared pan and spread evenly. Drizzle remaining butter, oil or schmaltz on top (about 2-3 tbsp).
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If using optional crumb topping, spread it now over the raw mixture.
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Bake uncovered about 1 hour, checking near the end that middle is done and top is nicely browned. Top with foil if casserole is getting too brown but is not yet finished cooking.
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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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Cooked leftovers keep about four days, covered, in refrigerator.
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