• BH&G 3509

    From Dave Drum@1:3634/12 to All on Mon Aug 2 17:55:00 2021
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Sweet Root Vegetable Kugel
    Categories: Poultry, Vegetables, Squash, Herbs, Fruits
    Yield: 12 Servings

    2 tb Schmaltz
    1 lb Rutabaga; peeled, in 1/2"
    - cubes
    1 md Sweet potato; peeled,
    - quartered, sliced
    Salt & fresh ground pepper
    1/2 ts Fresh grated nutmeg
    1 lb Butternut squash; peeled,
    - seeded, quartered, sliced
    1 lg Onion; chopped
    1 1/2 lb Swiss chard; leaves chopped,
    - stems removed
    10 lg Eggs
    1/2 c Extra-virgin olive oil
    1/2 c Chopped curly parsley
    1/4 c Crushed matzo crackers
    1/2 ts Kosher salt
    1/2 c Dried prunes; coarse
    - chopped

    Set oven @ 350ºF/175ºC.

    Line an 8" springform pan with parchment paper, allowing
    the parchment to extend about 1 inch above the edge of
    the pan. Wrap foil tightly around the outside of the pan
    to prevent any leaking. Set inside a shallow baking pan.
    Set pans aside.

    In a 12" skillet heat 1 tablespoon schmaltz over medium
    heat. Add rutabaga; season with salt and pepper and
    nutmeg. Cook and stir for 7 minutes. Add squash and sweet
    potato; cook for 10 minutes more or until vegetables are
    tender, stirring frequently. Remove from skillet. Add
    remaining fat to skillet. Add onion. Cook and stir for 4
    to 5 minutes or until tender; add chard leaves and cook
    until tender (4 to 5 minutes). Remove from skillet to a
    colander set over a bowl. Press out liquid. If desired,
    add chard stems to skillet. Cook and stir for 5 minutes
    or until tender.

    In a large bowl whisk together the eggs, oil, parsley,
    crackers, and 1/2 teaspoon salt until well-combined.

    Place the chard mixture in the bottom of the prepared
    pan. Top with half of the rutabaga mixture, then prunes.
    Top with remaining rutabaga mixture. Carefully pour the
    egg mixture over layers. Sprinkle with chard stems, if
    using. Bake for 1 1/4 hours or until set in the center.
    Remove and cool in pan for 15 minutes. Remove foil and
    sides of pan. Peel away parchment paper. Serve warm or
    at room temperature.

    Makes: 12 servings

    Better Homes & Gardens | April 2017

    MM Format by Dave Drum - 22 April 2017

    Uncle Dirty Dave's Archives

    MMMMM

    ... A day without potatoes is like, well, any other day
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