Sweet Root Vegetable Kugel

4.0
(2)

This comforting casserole gets silky, nutty flavor from schmaltz, aka rendered chicken fat.

Sweet Root Vegetable Kugel
Photo: Andy Lyons
Hands On Time:
50 mins
Total Time:
2 hrs 50 mins
Servings:
12

Ingredients

  • 2 tablespoon schmaltz (rendered chicken fat)

  • 1 pound rutabaga, peeled and cut into 1/2-inch cubes

  • 1 medium sweet potato, peeled, quartered, and sliced

  • Kosher salt and freshly ground black pepper

  • ½ teaspoon freshly grated nutmeg

  • ½ 2-pound butternut squash, peeled, seeded, quartered, and sliced

  • 1 large onion, chopped (1 cup)

  • 1 ½ pound Swiss chard, leaves chopped (stems removed and chopped, if desired)

  • 10 eggs

  • ½ cup extra-virgin olive oil

  • ½ cup chopped curly parsley

  • ¼ cup crushed matzo crackers

  • ½ teaspoon kosher salt

  • ½ cup dried prunes, coarsely chopped

Directions

  1. Preheat oven to 350°F. Line an 8-inch springform pan with parchment paper, allowing the parchment to extend about 1 inch above the edge of the pan. Wrap foil tightly around the outside of the pan to prevent any leaking. Set inside a shallow baking pan. Set pans aside.

  2. In a 12-inch skillet heat 1 tablespoon schmaltz over medium heat. Add rutabaga; season with salt and pepper and nutmeg. Cook and stir for 7 minutes. Add squash and sweet potato; cook for 10 minutes more or until vegetables are tender, stirring frequently. Remove from skillet. Add remaining fat to skillet. Add onion. Cook and stir for 4 to 5 minutes or until tender; add chard leaves and cook until tender (4 to 5 minutes). Remove from skillet to a colander set over a bowl. Press out liquid. If desired, add chard stems to skillet. Cook and stir for 5 minutes or until tender.

  3. In a large bowl whisk together the eggs, oil, parsley, crackers, and 1/2 teaspoon salt until well-combined.

  4. Place the chard mixture in the bottom of the prepared pan. Top with half of the rutabaga mixture, then prunes. Top with remaining rutabaga mixture. Carefully pour the egg mixture over layers. Sprinkle with chard stems, if using. Bake for 1 1/4 hours or until set in the center (160°F). Remove and cool in pan for 15 minutes. Remove foil and sides of pan. Peel away parchment paper. Serve warm or at room temperature.

Nutrition Facts (per serving)

246 Calories
15g Fat
21g Carbs
8g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 246
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 15%
Cholesterol 157mg 52%
Sodium 341mg 15%
Total Carbohydrate 21g 8%
Total Sugars 7g
Protein 8g
Vitamin C 38.1mg 191%
Calcium 101mg 8%
Iron 2.6mg 14%
Potassium 667mg 14%
Folate, total 53.6mcg
Vitamin B-12 0.4mcg
Vitamin B-6 0.3mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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