|Matzo Ball Soup|
Because this was my first Passover, I insisted on making some traditional dishes. Our dinner started with homemade Matzo ball soup, made by Burger Boy's Mom, and I made my first Kugel, packed with mashed red-skinned potatoes and parsnips, caramelized onions, horseradish and a cheddar cheese, matzo crumb topping. This was made to accompany the brisket that Burger Boy braised for a couple of hours with mushrooms and beer. For dessert, I made a berry-chocolate cobbler with a cornmeal - oat topping.
|Horseradish Potato -Parsnip Kugel|
Horseradish Potato - Parsnip Kugel
- Serves four comfortably with lots of leftovers!
- 1 onion, thinly sliced into half-moons
- Extra Virgin Olive Oil, for the pan
- 3 large red potatoes, scrubbed clean
- 3 large parsnips, scrubbed and peeled
- 3 TBS prepared horseradish
- 1 cup + 1/2 cup Extra Sharp Cheddar Cheese
- 2 eggs, beaten
- Salt to taste
- 1 sheet of Matzo, crumbled
Pre-heat oven to 375. In a medium sized skillet, heat enough Extra Virgin Olive Oil to cover the bottom of the pan and add the onions, along with a pinch of salt. Caramelize the onions over medium-low heat until they become very soft and are deep brown in color. Set aside.
Cut the potatoes into even-sized pieces. Add to a medium sized pot and cut the parsnips to approximately the same size. Fill with just enough cold water to cover to cover the potatoes and parsnips, generously salt the water. Set to medium heat and simmer, just until the vegetables are cooked through. Strain, reserving the potato-parsnip water. Return the vegetables to the pot add 1 cup of cheese and mash until well incorporated. Add the horseradish and fold in the caramelized onions. Salt to taste. Making sure the mixture is cool to the touch, add the beaten eggs and stir to combine. Spread the mixture into a baking dish or pie plate and add the remaining 1/2 cup of cheddar cheese. Bake until the top just starts to get brown and crispy. Add the crumbled Matzo and bake an additional 5 - 10 minutes. Serve immediately.