In my family we have "kiegel". While "kugel" is the more widely used term, the pronunciation being down to what sort of Yiddish you grew up with, it really comes to the same thing - Ashkenazi Jewish baked noodle or vegetable pudding served on Yom Toyvim (Shabbat and religious holidays).
Kugel is the brunt of many jokes. Second only to Bobka. But the truth is, it can be heavenly.
For kiegel, I am usually a purist and stick to traditional ingredients. But I so like the combination of potatoes and celeriac that I couldn't resist making this version. Kiegel is best served immediately when it is still sizzling, so if you have the time and oven space, it is a great dish to serve on Rosh Hashanah.1
BT's Potato and Celeriac Kiegel
Ingredients:
5 medium large Yukon Gold potatoes
2 tablespoon lemon juice
2 large celeriac
2 small yellow onions
2 cloves garlic
5 eggs
1 cup flour
1/2 cup vegetable oil or schmaltz
1 teaspoon kosher salt
ground black pepper
Directions:
Preheat oven to 425 F. (220 C.)
Fill large bowl with filtered water
Add 1 tablespoon lemon juice to water
Peel potatoes and celeriac - removing all eyes and gnarls
Rinse vegetables and place in acidulated water
Peel onion and garlic
Process onions and garlic together until finely chopped
In separate bowl add filtered water half way up
Add second tablespoon of lemon juice to this bowl
Hand grate potatoes and celeriac into second bowl of acidulated water
As you grate the vegetables, one bowl will become empty except for the water and the other will fill up
When vegetables are grated pour the bowl with the grated contents through a sieve
Leaving the vegetables in the sieve, now pour the first bowl of acidulated water over the
- this process guarantees the vegetables do not discolor and most of the starch has been removed
Shake sieve to remove any excess water
Add vegetables to mixing bowl
Add garlic and onion mixture and stir
Add eggs, one at a time and mix thoroughly
Add salt
Sprinkle flour on top of vegetable/egg mix
Incorporate gently
Add fat to heavy bottom frying pan - preferably cast iron
Heat oil on high
Test oil - add a drop of water to oil - if water schpritzs (spurts), oil is ready
Add batter to pan using a large spoon to avoid an oil eruption
Immediately place pan in oven
Reduce heat to 400 F. (200 C.)
Bake 50-60 minutes or until golden brown on top and kiegel is pulling away from sides of pan
Enjoy! !בתיאבון
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