RFCJ RECIPE ARCHIVE
Posted by : Karen Selwyn Sweet Potato Kugel with Red Peppers - meat, pareve
Here's a recipe I got last Rosh Hashanah, but never had a chance to make. I have since fixed the kugel and, after having tinkered a bit with both ingredients and procedures, I have been pleased with the results. I've posted the original recipe below with my suggestions at the end of the recipe. With vegetable stock, this would be an excellent vegetarian entree. Karen Selwyn * * * * * * Sweet Potato Kugel with Red Peppers 4 large (2 pounds) sweet potatoes, peeled 1 small onion, quartered 1 1/2 cups parsley sprigs 1 large red bell pepper, cored and diced in 1/2-inch pieces 1/2 cup ground almonds 3/4 cup fat-free chicken or vegetable broth 2 eggs 2 egg whites 3 tablespoons vegetable oil 3/4 teaspoon salt 1 teaspoon white pepper Preheat oven to 350 degrees. Spray a 2 1/2-quart baking dish with non-stick vegetable spray. Cut sweet potatoes into 2-inch chunks. Place in food processor with onion, and chop coarsely (may need to be done in two batches). Add parsley and process to chop sweet potatoes finely. Spoon into a large bowl. Add red bell pepper, almonds, broth, eggs and egg whites, 1 tablespoon oil, salt and pepper. Mix thoroughly. Spoon into prepared baking dish. Drizzle remaining oil over. Cover lightly with foil. Bake in preheated oven 1 1/4 hours, removing foil last 15 minutes. Kugel should be nicely browned and vegetables tender. Advance preparation instructions: Cool. Place a layer of wax paper on surface, then cover tightly with foil. Label and freeze. Transfer to refrigerator 24 hours before needed. Remove wax paper, cover again with foil and place in preheated 350-degree oven for 40 minutes or until heated through. Makes 8 to 10 servings. Source: Myra Chanin and Ethel Hofman PHILADELPHIA INQUIRER (on-line edition), 9/24/97 Notes: Increase the amount of onion to at least one large onion and preferably two medium onions. Dice the onion separately from the sweet potatoes. Using some portion of the oil, slowly saute the onions until translucent and golden. (Patience is so the onions caramelize.) Add the sauteed onion to the sweet potato mixture according to the directions above. Decrease the amount of parsley to taste. I estimate I used 1/2 cup only.
