Description
This Spiralized Sweet Potato Parsnip Kugel is a delightful twist on the traditional Jewish kugel, featuring spiralized sweet potatoes and parsnips for a beautiful texture and flavor. Baked to golden perfection in a cast-iron skillet, this kugel combines the natural sweetness of root vegetables with a crunchy, satisfying top, making it a perfect side dish or vegetarian main. The addition of eggs and coconut flour binds everything together, while a hint of sea salt and olive oil enhances the overall taste.
Ingredients
Vegetables
- 1 1/2 pounds sweet potatoes (2 medium), peeled and spiralized with Blade C
- 1 1/2 pounds parsnips (2 large), peeled and spiralized with Blade C
- 1 large Vidalia onion, peeled and spiralized with Blade C, or thinly sliced
Wet Ingredients
- 6 eggs, beaten
- 1/4 cup olive oil plus more for greasing pan
Dry Ingredients
- 2 teaspoons sea salt
- 1/3 cup coconut flour
- 1/2 teaspoon baking powder
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and place a 10-inch cast-iron skillet inside the oven to warm up while you prepare the mixture. This ensures even cooking and a nice crust formation.
- Combine ingredients: In a large mixing bowl, thoroughly stir together the spiralized sweet potatoes, parsnips, Vidalia onion, beaten eggs, sea salt, and 1/4 cup olive oil until everything is well combined. Then, sprinkle in the coconut flour and baking powder and gently fold them into the mixture until just incorporated, being careful not to overmix.
- Prepare skillet and bake: Carefully remove the preheated cast-iron skillet from the oven and brush it generously with olive oil to prevent sticking. Pour the vegetable and egg mixture into the skillet, smoothing the top evenly with a spatula or spoon.
- Bake: Place the skillet back into the oven and bake for 1 hour, or until the kugel is golden brown on top, crunchy around the edges, and the center is tender and set. Avoid opening the oven frequently to maintain temperature.
- Slice and serve: Once baked, remove the kugel from the oven and allow it to cool slightly. Cut it into wedges and serve warm, ideally accompanied by Greek yogurt or apple sauce and fresh chives for a refreshing garnish.
Notes
- Using a cast-iron skillet is key to achieving a crispy crust, but a similarly sized oven-safe baking dish can be substituted if necessary.
- Spiralizing the vegetables creates texture and helps the kugel cook evenly.
- Ensure the coconut flour is well mixed to avoid clumping.
- For a dairy-free option, serve with coconut-based yogurt instead of Greek yogurt.
- Leftovers can be refrigerated and reheated in a skillet or oven for best texture.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: Jewish
