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    You are in: Home / Recipes / Parsnip Potato Kugel Recipe
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    Parsnip Potato Kugel

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    15 mins

    1 hr

    HeatherFeather's Note:

    A savory kugel with Vidalia onions, Yukon Gold potatoes, and parsnips. What's not to love? NOTE: Potato kugels can sometimes be bland, so be generous with your seasoning. I use unsalted butter. If you don't have any matzo meal, you can just crumble up some plain crackers. My adaptation of a version found at

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    Units: US | Metric

    • 3 lbs yellow skinned potatoes, peeled, cut into cubes (such as Yukon Gold)
    • 1 1/2 lbs parsnips, peeled, cubed
    • 1/4-1/2 cup butter (original called for 1/2 cup) or 1/4-1/2 cup margarine (original called for 1/2 cup)
    • 3 cups onions, chopped (I like Vidalia)
    • 3 extra large eggs, lightly beaten
    • 1/2-1 teaspoon salt (to taste)
    • 1/4-1/2 teaspoon black pepper (to taste)
    • 1/4-1/2 teaspoon nutmeg (freshly grated)
    • 1/4 cup matzo meal or 1/4 cup cracker crumbs or 1/4 cup dry breadcrumbs, more as needed


    1. 1
      Preheat oven to 400 F and grease a medium-large casserole dish, either oval or rectangular shaped (7"x11" size or 8"x12").
    2. 2
      Sprinkle a tiny bit of the matzo meal over the bottom of the casserole dish.
    3. 3
      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.
    4. 4
      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.
    5. 5
      Mash together the drained potatoes and the parsnips, then add the sauteed onions, along with any remaining butter from the pan.
    6. 6
      Add the beaten eggs, salt, pepper, nutmeg to taste, and 1/4 cup of the matzo meal.
    7. 7
      Pour into the prepared pan and then sprinkle just a fine layer of matzo meal over the top.
    8. 8
      Dot with a little more butter.
    9. 9
      Bake, uncovered, for about 25-30 or until the surface is golden brown.
    10. 10
      Tip: You can halve the recipe, in which case use 1 whole egg plus 1 egg white; the timing will be about the same.

    Ratings & Reviews:


    Nutritional Facts for Parsnip Potato Kugel

    Serving Size: 1 (230 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 211.6
    Calories from Fat 50
    Total Fat 5.6 g
    Saturated Fat 2.9 g
    Cholesterol 71.5 mg
    Sodium 158.8 mg
    Total Carbohydrate 36.2 g
    Dietary Fiber 5.9 g
    Sugars 5.4 g
    Protein 5.4 g

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