Potato Celeriac Kugel: A Savory Winter Delicacy
Potato celeriac kugel is a traditional Jewish casserole made from shredded potatoes, celeriac, and onions. It is often served during the Jewish holidays of Rosh Hashanah and Hanukkah. The dish is hearty and flavorful, and can be made ahead of time, making it a convenient option for busy hosts.
Ingredients:
* 2 pounds russet potatoes, peeled and shredded
* 1 pound celeriac, peeled and shredded
* 1 large onion, chopped
* 2 eggs, beaten
* 1/4 cup matzo meal
* 1/4 cup melted butter
* Salt and pepper to taste
Instructions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, combine the potatoes, celeriac, onion, eggs, matzo meal, melted butter, salt, and pepper. Mix well.
3. Pour the mixture into a greased 9x13 inch baking dish.
4. Bake for 45-50 minutes, or until the top is golden brown and the potatoes are tender.
5. Let cool for a few minutes before serving.
Tips:
* For a crispier kugel, broil for a few minutes before serving.
* To make the kugel ahead of time, bake as directed and allow to cool completely. Cover and refrigerate for up to 3 days. Reheat before serving.
* Potato celeriac kugel can be served as a main course or a side dish. It pairs well with roasted meats, poultry, or fish.
Variations:
* Add other vegetables to the kugel, such as carrots, parsnips, or squash.
* For a vegetarian kugel, replace the eggs with a flax egg or a mixture of cornstarch and water.
* For a dairy-free kugel, omit the butter and use olive oil instead.
Potato celeriac kugel is a delicious and versatile dish that is perfect for any occasion. It is a great way to use up leftover potatoes and celeriac, and it is also a healthy and affordable option. So next time you are looking for a hearty and flavorful casserole, give potato celeriac kugel a try!