Parsnip Potato Kugel Recipes

Steps:

• Peel and cut the potatoes and parsnips into even sized pieces. Put them into a large pot, cover them with cold water, and add a large pinch of salt. Bring to a boil and simmer until the vegetables are fork tender, about 20 to 30 minutes. Meanwhile, in a small pot gently heat the cream and butter over low heat. When the vegetables are done drain them well. Put the vegetables back into the pot over medium heat. Gently stir them to remove any excess moisture; be careful not to burn them. While the potatoes and parsnips are still warm, press them through a potato ricer or food mill into a bowl. Add the warm cream a little at a time and beat with a wooden spoon until the potatoes are fluffy. Season with salt and pepper and gently stir in the chives. Serve immediately.

Steps:

• Preheat oven to 400 F and grease a medium-large casserole dish, either oval or rectangular shaped (7"x11" size or 8"x12").
• Sprinkle a tiny bit of the matzo meal over the bottom of the casserole dish.
• Place potatoes and parsnips into a deep saucepot and cover with cold water; bring to a boil and then cook until tender, about 10-15 minutes roughly; drain well.
• While the potatoes and parsnips are boiling, heat some butter in a large skillet and saute the onions until soft and tender and golden; the original recipe called for a whole stick which I think is a bit much, but you need enough to soften the onions and give them a nice flavor.
• Mash together the drained potatoes and the parsnips, then add the sauteed onions, along with any remaining butter from the pan.
• Add the beaten eggs, salt, pepper, nutmeg to taste, and 1/4 cup of the matzo meal.
• Pour into the prepared pan and then sprinkle just a fine layer of matzo meal over the top.
• Dot with a little more butter.
• Bake, uncovered, for about 25-30 or until the surface is golden brown.
• Tip: You can halve the recipe, in which case use 1 whole egg plus 1 egg white; the timing will be about the same.

Steps:

• Bring a large pan of salted water to the boil. Tip in the potatoes and parsnips, bring back to the boil and simmer for 5 mins. Gently drain so they don't rough up too much, then tip into a baking dish.
• Melt the butter in a big saucepan, then stir in the flour and cook for 2 mins. Gradually stir in the milk to a smooth, lump-free sauce. Cook gently, stirring constantly, until the sauce is nicely thickened - about 5 mins. Stir in the mustard, honey, vinegar and some seasoning. Pour evenly over the potatoes. Mix the crumbs and cheese together, then scatter over the top and set aside until ready to bake. You can cover the dish and chill for up to 24 hrs before finishing.
• Cook the bake at 200C/180C fan/ gas 6 for 30-40 mins until the top is crisp and golden and the sauce hot through.

Steps:

• Heat the chicken stock in a large pan over medium heat.
• Add the parsnips, potatoes, garlic, and nutmeg. Also crumble in the extra stock cube if you're using it.
• Allow to simmer for about 10 minutes. Add the onion and simmer for a further 5 minutes.
• Blend it all in a food processor until smooth.
• Return to the pan, stir in the cream and heat through.
• Serve in warmed bowls.