Chard and Caramelized Shallot Noodle Kugel

Cooking the egg custard in a water bath makes this dairy-free kugel creamy, soft and silky in texture, a lovely contrast to the golden brown[ crunchy topping.]

Total Time:
2 hr
Prep:
20 min
Cook:
1 hr 40 min

Yield:
6 servings
Level:
Easy

CATEGORIES
Ingredients
  • 3 tablespoons olive oil, plus extra for greasing the dish
  • Kosher salt
  • 8 ounces wide egg noodles
  • 5 large eggs, lightly beaten
  • 1/2 cup chicken or vegetable broth
  • Pinch freshly grated nutmeg
  • 3 shallots, thinly sliced
  • 1 bunch Swiss chard (12 ounces), stems finely chopped, leaves torn into small pieces and reserved separately
  • 2 cloves garlic, finely chopped
  • Freshly ground black pepper
  • 1/4 cup fresh dill fronds, chopped, plus extra for garnish
Directions

Preheat the oven to 350 degrees F. Lightly coat a 2-quart oval baking dish with olive oil. Bring a large pot of water to a boil and add enough salt so that the water tastes like the sea. Add the noodles and cook 2 minutes less than the package directions. The noodles should be firm-tender. Reserve 1/2 cup pasta water, and then drain the noodles. Let the noodles and pasta water cool slightly. In a large bowl whisk the eggs with the broth and pasta water until smooth. Add the noodles and nutmeg and stir to combine. Set aside.

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook, without stirring, until the edges are browned, about 5 minutes. Stir the shallots and continue to cook, stirring, until well browned. Add the chard stems, garlic 1/2 teaspoons salt and pepper to taste. Cook until the stems are softened, about 5 minutes. Stir in the chard leaves and a splash of water and cook until wilted, 2 to 3 minutes. Remove from the heat, cool slightly and then stir in the dill.

Add the chard mixture to the noodles and season with 3/4 teaspoon salt and pepper to taste. Transfer to the prepared baking dish and drizzle with the remaining tablespoon olive oil. Place the baking dish in a large roasting pan and add enough water so it comes up the side of the pan about one-third of the way.

Carefully transfer to the oven and bake until the center is set, about 1 hour 20 minutes, tenting the kugel with foil when the noodles are golden brown and crisp. Let stand at least 5 minutes. Garnish with dill. Serve hot or at room temperature.

YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in:

    The Best Hanukkah Recipes