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Not Your Mama's Kugel

Posted on 28 September 2011

Tonight is the start of the Jewish High Holidays with Rosh Hashanah, i.e., the Jewish New Year. We're hosting 22 people for dinner and I'm perpetually searching for ways to make traditional Jewish foods more nutrient-dense. Check out the two "alternative" kugels I found, both from Epicurious.

Cauliflower-Leek Kugel with Almond-Herb Crust

Bon Appetit, 2005

  • 8 cups cauliflower florets (from 2 medium heads of cauliflower)
  • 6 tablespoons olive oil, divided
  • 4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
  • 6 tablespoons unsalted matzo meal
  • 3 large eggs
  • 1/2 cup chopped fresh parsley, divided
  • 1/2 cup chopped fresh dill, divided
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon coarsely ground black pepper
  • 1/3 cup almonds, toasted, chopped

Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.

Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)

Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

Read more right here.

 

Potato, Carrot, and Zucchini Kugel

Bon Appetit, 2008

  • 5 large eggs
  • 3 medium onions (1 1/4 to 1 1/2 pounds total), peeled, cut into 1-inch pieces, divided
  • 14 green onions, coarsely chopped, divided
  • 5 8-ounce russet potatoes, peeled, cut into 1-inch cubes, divided
  • 2 medium carrots, peeled, cut into 1-inch pieces, divided
  • 1 large zucchini, trimmed, cut into 1-inch pieces, divided
  • 1/2 cup unsalted matzo meal
  • 2 1/2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 tablespoons melted unsalted pareve margarine, vegetable oil, or melted chicken fat, divided

Position rack in top third of oven and preheat to 400°F. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.

Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish. Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour.

Cut kugel into squares; serve hot.

More here.

Got any other kugel recipes with a nutrition focus? Please share in the comments section.

Shanah tovah! Happy New Year!

 

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