Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Root Vegetable and Potato Kugel
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- Level: Easy
- Total: 1 hr 40 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 269
- Total Fat
- 13 g
- Saturated Fat
- 1 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 74 mg
- Sodium
- 465 mg
Classic potato kugel gets a fall update with a mix of sweet potatoes, carrots and parsnips, bringing natural sweetness and depth to this holiday staple. Schmaltz lends rich flavor, while a panko topping bakes up crisp and golden for a satisfying contrast to the tender interior. (Matzo meal also works if you prefer it to panko.) Using the shredding disc of a food processor streamlines the prep for this generously sized casserole. It’s ideal for Rosh Hashanah, Thanksgiving or any festive gathering where a hearty, crowd-pleasing side is in order.
- Level: Easy
- Total: 1 hr 40 min
- Active: 30 min
- Yield: 8 to 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 269
- Total Fat
- 13 g
- Saturated Fat
- 1 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 4 g
- Sugar
- 5 g
- Protein
- 6 g
- Cholesterol
- 74 mg
- Sodium
- 465 mg
Ingredients
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Directions
- Place a 9-by-13-inch ceramic or enameled cast-iron baking dish on the middle rack of the oven and preheat the oven to 425 degrees F.
- Grate the russet potatoes on the shredding disc of a food processor or the coarse holes of a box grater. Transfer the potatoes to a clean kitchen towel and wring out the excess potato liquid into a large bowl. Keep the potatoes in the towel and let the white starch separate from the liquid in the bowl for a minute or so.
- Carefully pour off the liquid, leaving the film of starch in the bottom of the bowl. Add the russet potatoes. Grate the sweet potatoes, carrots, parsnips and onion and add to the bowl. Sprinkle with the potato starch and chives and toss to distribute the starch evenly. Drizzle with 1/4 cup of the schmaltz and toss again to combine.
- Whisk the eggs, onion powder, 2 1/2 teaspoons salt and 1 teaspoon black pepper in a medium bowl. Pour over the potato and vegetable mixture and toss well to combine. Remove the baking dish from the oven and add 3 tablespoons schmaltz. Swirl carefully to coat the bottom and sides of the dish. Add the potato and vegetable mixture and gently spread into an even layer. Toss the panko in a medium bowl with the remaining 1 tablespoon schmaltz and sprinkle evenly over the casserole. Return the casserole to the oven and bake until the top of the kugel is golden brown and the edges are crusty, 55 minutes to 1 hour. (Note that a few of the sweeter vegetables, like the carrots or parsnips, sticking to the edges of the pan may look dark, but this is okay.)
- Let the casserole cool on a rack for 10 minutes then sprinkle with chives. Cut into squares and serve warm.
