About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan
Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim
Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy
Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Fall Vegetable Gratin | Main | Parsnip Fries »

Parsnip Kugel

By Kim

Morning all - can't believe it's Friday again already! I almost forget to write this post the week went so fast ... almost.

Okay - so some of you might be scratching your heads about now at this recipe. Kugel? What's a kugel? It's a casserole that can be almost cake-like in some cases (mine or a traditional carrot), cheesy in others, sweet with noodles and cinnamon or savory with potatoes and onion but it's typically served at Jewish holidays and on the sabbath (aka, Shabbat). As I've mentioned I've had noodle kugel, carrot kugel and potato kugel but I've never seen a parsnip kugel so I thought - why not?

The next question for me was savory or sweet? Do I include onions, shallots, some herbs like thyme and sage or go with the nutmeg, brown sugar, and apples? As I was craving sweet that day (I made this on Wednesday), and I had all the ingredients for sweet in the house (savory may have required a trip to the store), I went with the latter and here's what I got.

Parsnip Kugel

Ingredients

  • A bunch of parsnips - not sure what size these were and as I forgot to weight them, I'd say about 10 small to medium
  • medium apple, peeled and quartered
  • 4 oz unsweetened apple sauce
  • 1/2C brown sugar
  • 2 eggs, lightly beaten
  • 1/4C canola oil
  • 1/2t lemon rind
  • 1C flour
  • 1t baking soda
  • 1t baking powder
  • pinch of salt
  • 1t cinnamon (we love our cinnamon)
  • 1/2t NUTMEG

Directions

1. Spray a 7x11 glass pan with cooking spray and preheat the oven to 400F.
2. Place the parsnip in a food processor (I peeled mine first as I didn't know if I should or not), chop fine and put in a large bowl.
3. Place apple in food processor and chop fine and add to parsnip. If you don't have a food processor you could grate both or get really handy with a knife.
4. Add to them the egg, brown sugar, lemon rind and oil.
5. In another bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg with a whisk.
6. Add flour mixture to parsnip mixture.
7. Bake for about 40 minutes until cooked through (I tested with a knife) and golden brown. Let it sit for a few minutes and then serve.

Parsnip Kugel


I have to admit - I really liked this! So much so, that I kept picking at it as I passed the counter and finally had to toss it because although Becky liked it too, I just couldn't see us finishing it any time soon and it was too tempting.

Because it's cake-like this came in high on the Weight Watcher meter - at 10 servings we got 5PPV.

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Comments (2)

Deborah:

Been waiting since Wednesday to find out what you were teasing us with in your facebook posts. :grin: This looks good.

Irene:

I've had noodle kugel many times. I would never think to make parsnip kugel. Glad it worked out. Good post.

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This page contains a single entry from the blog posted on December 16, 2011 5:57 AM.

The previous post in this blog was Fall Vegetable Gratin.

The next post in this blog is Parsnip Fries.

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