If you would
prefer a printed softbound version of When Vegans (Almost) Rule the World,
you can pick one up for just $11.99 at Amazon. Kindle eBook coming soon!
either softbound or Kindle/Nook/etc. eBook at Amazon
Two Potato Kugel
kugel will always bring back sweet memories of my grandmother. (Why
does every other recipe seem to bring up my grandmother?) While my
grandmother was most known for her noodle kugel, that wouldn’t work
with Passover’s dietary restrictions and I wanted to create something
that could be enjoyed for the holiday. This potato kugel (which is a
baked pudding or a casserole) is reminiscent of my grandmother’s but I
kicked up the nutritional profile a bit with the inclusion of sweet
potatoes and taking out the eggs. This version is less rich but still
full of potato-y comfort, a cross between hashed browns and scalloped
potatoes, and a great side dish at a Passover meal. Being gluten-free,
I omitted the traditional matzo meal, but feel free to add that as
described if you have no issues with wheat. By the way, a mandolin
slicer works great for getting the potatoes into uniform matchsticks.
Two Potato Kugel
2 lbs. russet potatoes, peeled and julienned
1 large or two medium sweet potatoes, peeled and julienned
2 1/2 cups low-sodium vegetable broth
1 T. dried dill
1/2 T. dried thyme
1 bay leaf
3 cloves garlic, minced
Salt and pepper, to taste
5 T. matzo meal (optional)
2 T. olive oil, divided
1/2 - 2/3 cup curly parsley, minced
Preheat oven 425. Lightly oil a large casserole pan with a lid.
In a colander, press the russet potatoes with your hands to release any water.
Meanwhile, make your stock. In a medium pot, combine the vegetable
broth, dill, thyme, bay leaf, garlic, salt and pepper and bring to a
simmer over medium heat. Allow to simmer for 15 minutes. Remove from
heat and, if using, whisk in the matzo meal.
Layer your potatoes in the prepared casserole pan. I did half white
potatoes, half sweet potatoes, then the final half of white and sweet.
Pour the warm broth over the potatoes, removing the bay leaf. Drizzle
one tablespoon of olive oil over the top, cover, and bake for 30
minutes. Remove from oven, remove the lid, and drizzle the top with the
second tablespoon of olive oil. Lower the temperature to 400 degrees
and bake, uncovered, for 25 more minutes.
Sprinkle the top with parsley, serve and enjoy!
2013, 2014, Vegan Street