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Cheesy Potato and Parsnip Kugel
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Description
A fun new twist on a Passover classic casserole.
Ingredients
- 1 Tablespoon Olive Oil
- 1 whole Onion, Peeled And Diced
- 4 whole Idaho Russet Potatoes, Peeled
- 1 whole Parsnip, Peeled
- 2 whole Eggs
- ¼ cups Matzo Meal
- 2 Tablespoons Chopped Parsley
- 1 teaspoon Salt, Or To Taste
- ½ teaspoons Pepper Or To Taste
- 4 ounces, weight Grated Gruyere Cheese
Preparation
Preheat oven to 350°F.
Add the olive oil and diced onions into a saute pan and sauté on medium heat until very lightly caramelized. Remove from heat.
Using the shredding attachment of a food processor, shred the potatoes and parsnip and add them into a large mixing bowl. Fold in the sautéed onion, eggs, matzo meal, parsley, salt, pepper and half of the cheese.
Pour the mixture into a casserole dish (approximately 10”) and top with the remaining cheese. Bake for 1 hour and serve warm.
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