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When rutabaga is boiled, the usually sharp taste disappears. In its place is a natural sweet taste complemented by the tang of turnip and onion. You won’t miss the potato! This recipe can be used for either latkes or a latke kugel- as the shredded veggies make it look like one latke in a pie pan.
My hubby must limit his salt and sugar intake and has to watch his carbs too. With this recipe, he does not feel deprived on Chanukah.
Submitted by Cynthia Siev
1 large rutabaga, boiled and grated
1 medium size turnip, boiled and grated
2 tablespoons Manischewitz potato starch
2 eggs, lightly beaten
2 tablespoons Manischewitz vegetable oil
1 teaspoon garlic powder
2 tablespoons minced dried onion or 1 small onion, grated
2 tablespoons onion powder
1/2 teaspoon black pepper, or more to taste
Manischewitz oil spray
Boil rutabaga and turnip in pan (2/3 full of water ) until fork can pierce most of the vegetable (not necessary for fork to pierce all the way). Rinse with cold water.
Rutabaga remains warm so you may want to wear gloves when you grate it (I do that by hand although a food processor is good too). Rutabaga turns a little peachy color after boiling.
Add eggs and spices and oil. Mix well.
Spray sheet or pan with oil spray. Pour ingredients in pan and then spray more oil spray on top. If making latkes, dollop by large tablespoonfuls on sheet and flatten.
Bake at 425 degrees Fahrenheit. For latkes: 15 minutes on each side, or until edges turn dark. For latke kugel, bake for 30- 35 minutes until edges darken.
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