Ingredients
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3 tablespoons Vegetable Oil
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4 medium red- or yellow-skin Potatoes
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2 medium Parsnips
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2 medium Yams
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3 teaspoons Kosher Salt
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2 medium yellow Onion
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6 large Egg
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¼ cup unbleached all-purpose Flour
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1½ teaspoons chopped fresh Thyme
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1 teaspoon freshly ground Black Pepper
Directions
Steps
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1
Done
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Preheat the oven to 425°. Generously oil a Lodge 10-inch cast iron skillet, and put in the oven. Save 1 teaspoon of the oil to brush on the top of the kugel before baking. |
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2
Done
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Peel and, using the large holes of a box grater, grate the potatoes, parsnips, and yams into a large colander. Toss with 1 teaspoon of the salt, and let drain for 15 minutes to remove excess liquid, pressing on the mixture a few times. |
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3
Done
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While the mixture is draining, using the large holes on the grater, grate the onions in a large bowl. When the potatoes, parsnips, and yams have finished draining, add to the onions, and toss to combine. Add the eggs, flour, thyme, pepper, and remaining 2 teaspoons salt, and mix to combine well. |
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4
Done
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Remove the skillet from the oven, and pour the kugel batter into the hot pan. Brush the top with the reserved 1 teaspoon oil. Reduce the oven temperature to 375°, and bake the kugel until golden brown and tender at the center when tested with the tip of a knife, about 1 hour. Remove from the oven, and let stand for 10 minutes before cutting. |
