Parsnip Sweet Potato Kugel

Bruchy Duschinsky Bruchy Duschinsky
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This differs from your standard sweet potato kugel by highlighting savory tones instead of sweet and skipping the blended mushy texture altogether. The parsnip adds a unique flavor (don’t be scaredI) that makes this kugel a real winner.

Yield: 9-inch round pan

1h 20m 6
Easy Vegetarian Pescatarian Parve Freezer-Friendly

Contains: Egg, Gluten, Wheat

Directions

  1. Preheat oven to 350 degrees Fahrenheit.

  2. Peel and grate the sweet potato, parsnips, and onion into long, thin pieces.

  3. Whisk together the eggs. Stir in the sweet potato, parsnips, onions, salt, and olive oil. Mix well.

  4. Sprinkle in the flour and baking powder and mix until just combined.

  5. Grease your baking pan and pour the mixture in. Smooth out the top as evenly as possible.

  6. Bake for one hour until the kugel is golden brown and the center is still slightly tender.

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Bruchy Duschinsky classic Jewish food parsnip savory sweet potato kugel sweet potatoes traditional with a twist
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2 Comments

Leah Goldman •
Marked as Question

it shows the kugel in a 9 x 13 pan but you say it yields one 9" round pan.   if it fits a 9 x 13 wouldn't the ingredients be too much for a 8 x 13 pan?

Leah Goldman •

should we shred the vegetables in big pieces not grate  them in mushy texture

Raquel Malul Kosher.com Team •
Reply to Leah Goldman

Yes, I would shred them in bigger pieces so you can see that they're shredded.