"prairie" kugel

i call this a prairie kugel. why? because i associate the main star of the show with the prairies of canada and a particular manitoban friend of mine. i came up with this kugel [based on another recipe] when i was overloaded with an abundance of this vegetable a few years back.

no, it's not a potato.

[for those who have no idea what in the world a kugel {koo-gull} is .... well, it is best described as a baked casserole [sidedish] usually involving a vegetable of some sort held together by the addition of eggs. it can also involve egg noodles, where it is called a noodle or lokshen kugel. kugels can be both savoury or sweet and are omnipresent at any jewish (traditional) meal. it is a typical sabbath and holiday addition to any menu.] to read more about what it is, look here.

so who is this star of the show, you ask? the lowly rutabaga, otherwise known as swede. we never call it that however.

photo: university of massachussets

did you know there is a whole controversy [more like confusion] as a rutabaga is not a turnip and vice verse? shocking, isn't it? enough to make your head spin. lol.

Brassica napus Napobrassica group (rutabagas) are closely related to cole crops and were an interspecies hybrid bred in Switzerland (summer turnip x winter white cabbage). The rutabaga was introduced into England about the end of the 18th century and was called the turnip rooted cabbage. Both white and yellow fleshed cultivars exist. The rutabaga root consists of both true root and true stem. The upper portion of the stem forms a neck. This neck distinguishes rutabagas from turnips. Rutabaga is a Norwegian term for a "Swede'' turnip.

quoted from atlantic vegetable production

i am talking about the yellow fleshed kind, not the white and these are what you will need for the following sidedish. it is a very light kugel and really is very good. it also always disappears fast when i serve it. i think it would make a perfect addition alongside the brisket for one of the nights for the upcoming holiday of hanukkah.

rutabaga [prairie] kugel
(and yeah, yeah.... i know it grows all over canada).

ingredients:

enough rutabagas for 4 cups mashed
[1 very large one* will give ~ 1 c. mashed turnip]

well salted water for boiling the rutabagas

4 eggs
1/3 c + 2 tbsp matzo meal or dry bread crumbs
2 tsp fine sea salt
2 1/2 tbsp sugar
1 1/2 - 2 tsp onion powder
1/4 tsp black pepper
1/2 c apple sauce [i use the (115 g) mini snack containers]
1/8 tsp cinnamon [don't omit!]

paprika
2 tbsp margarine
1/2 c ground cornflakes cereal, optional

method:

peel (*very large = large fist sized) rutabagas and cut into small chunks. cook in boiling well-salted water until very soft and cooked through. drain.


mash well with a potato masher, leaving very small chunks. it does not need to be totally smooth.

preheat oven to 375 F.

put the 2 tbsp of margarine in an 8 x 8 pyrex or similar dish. place this in the oven 10 minutes before you are ready to put the puree in the dish. the margarine needs to melt and the pyrex needs to get hot.

while the pryex is heating, put the mashed turnip in a large bowl. add the remaining ingredients and mix well.

carefully remove the baking dish from the oven and with a large spoon put the mixture into the dish. sprinkle the top with extra salt and pepper and dust with paprika. sometimes i will spread the ground cornflakes evenly on the bottom of the dish and try to coat the sides of the pyrex before adding the kugel mixture and returning it to bake. this adds an extra dimension to the finished baked dish.

return to the oven and bake for about an hour or until it is browning and pulling away from the sides of the dish.

enjoy while warm. best eaten the day it is made but still tastes fine over the next few days. reheat in oven, not microwave to keep it crispy. you can, however, microwave it with no damage.

enjoy!