Great veg side dish for Passover or any time of the year. All we are saying is give parsnips a chance….
2 lbs parsnips, peeled and sliced into thin rounds
2 lbs potatoes, sliced into thin rounds
3 dry bay leaves
Zest of ½ lemon
1 large onion, sliced thin
1 stick butter, ( ½ cup)
¼ cup raisins
Pinch of nutmeg
5 cracks fresh round pepper
1 tsp salt ( or more to taste)
1 cup crushed matzo pieces
1. Place the parsnips, potato, bay leaves, lemon zest and the 1 tablespoon of salt in a large pot with 2 quarts of water. Bring to a boil and then lower to a simmer, cooking for about 15 minutes or until the potatoes and parsnips are soft. Some may break up a little, which is ok. But remove and drain all of them from the water when you see this. Remove the bay leaves. if you want at this point.
2. While the vegetables are boiling, prepare your lightly caramelized onions. In a large skillet place the onions and 6 tablespoons of the butter. ( ¾ of a stick) Cook on medium heat until they are fried light golden brown. Put aside.
4.To assemble the Kugel rub 1 tablespoon of your reserved butter in a 9X13 pan and then dust liberally with some of the crushed matzoh pieces.
5. In a large bowl, whisk the eggs together and pour in the par boiled parsnips and potatoes, the caramelized onions and all that butter.
6. Add in the raisins, nutmeg and season with the salt and pepper.
7. Now pour this mixture into your prepared pan and cover with the remaining crushed matzoh pieces. Press these down into the mixture slightly to moisten.
8. Dot the top with the last remaining tablespoon of butter and place in your preheated 375 degree oven uncovered to bake for about 30 minutes or until it is nice and golden on top and set in the center.
9. Test with a knife to see if it is done ( should come out clean) and set on your counter to cool slightly before serving.
Pro tip: You can definitely use matzo meal for the crushed matzo pieces, but it is more interesting with different size pieces that add texture and dimension.