Parsnip Potato Kugel

READY IN: 1hr 15mins


  • 3
    lbs yellow skinned potatoes, peeled, cut into cubes (such as Yukon Gold)
  • 1 12
    lbs parsnips, peeled, cubed
  • 14 - 12
    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
  • 12 - 1
    teaspoon salt (to taste)
  • 14 - 12
    teaspoon black pepper (to taste)
  • 14 - 12
    teaspoon nutmeg (freshly grated)
  • 14
    1/4 cup cracker crumbs or 1/4 cup dry breadcrumbs, more as needed


  • 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.