Wednesday, 18 January 2017

Roasted Parsnip & Carrot Kugel

This parsnip and carrot kugel makes an excellent vegetarian main dish. Slicing the vegetables is a little fiddly, but easy. Once that's done, the rest is somewhat slow but very simple to do. 

Kugels traditionally often have a sweet component, and the parsnips and carrots supply that very well. I had a hard time deciding on the seasoning for this. I kept it simple and savoury (literally) but next time I might try a little nutmeg.

I have to confess that I roasted the vegetables in the casserole dish rather than on a tray; however it took me an hour to get them reasonably roasted because they were too densely piled. Next time I will do as I say: spread them out in a roughly single layer on a larger tray then transfer them to the final baking dish once they are roasted and the cheese mixture gets added. The savings in time and energy (both mine and the utility companies) will justify using the extra pan.

4 to 6 servings
2 hours - 1/2 hour prep time

Roasted Parsnip & Carrot Kugel

Roast the Vegetables:
225 grams (1/2 pound) large parsnips (2 or 3)
225 grams (1/2 pound) large carrots (2 or 3)
6 tablespoons unsalted butter
6 medium shallots OR 2 medium onions
1/4 teaspoon salt

Preheat the oven to 375°F.

Peel and trim the parsnips and carrots; discard the trimmings. Use the vegetable peeler to continue to peel the parsnips and carrots into long, thin strips. At some point you will need to slice whatever remains into long, thin strips with a knife. Don't worry if they are not terribly even.

Put the butter in a large shallow baking tray, and put it into the oven until the butter is melted. 

Peel and cut the shallots or onions into slivers.

Toss the parsnips, carrots, and shallots or onions with the butter. Spread them out evenly on the baking tray, and roast for about 30 minutes, until softened and browned in spots. Stir once in the middle of the baking time.

Finish the Kugel:
450 grams (1 pound) ricotta cheese
4 large eggs
1 cup milk
3/4 teaspoon salt
freshly ground black pepper to taste
2 teaspoons rubbed savory
200 grams (1/2 pound, scant) old Cheddar cheese

About 10 minutes before the vegetables are roasted, put the ricotta in a mixing bowl and break in the eggs. Mix them in well. Mix in the milk, salt, pepper, and savory.

Grate the Cheddar (or other hard) cheese and mix half of it into the ricotta and egg mixture.

Pile the roasted vegetables into a 8" x 11" baking (lasagne) pan and spread them out evenly. Pour the cheese mixture over them evenly, but don't stir it. Sprinkle the remaining grated cheese evenly over the top. Return the pan to the oven and continue baking at 375°F for another 45 minutes.  Let rest 10 minutes before serving.




Last year at this time I made Dad's Barley & Cheese Meatloaf.

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