Spiralized Potato and Fennel Kugel

Spiralized Potato and Fennel Kugel

Toss out that old grater and set aside your food processor, potato kugel just got easier with Spiralized Potato and Fennel Kugel for your holiday meal. 

Spiralized Potato and Fennel Kugel from The Girl In The Little Red Kitchen

This post is sponsored on behalf of the Idaho® Potato Commission.  As always all opinions are my own and thank you for supporting brands that I work with.

Let’s talk kugel today.  Passover is only a few weeks away and if your family is like mine a giant dish of potato kugel will be sitting on that table as part of your festive meal.

It’s actually funny when you say the word kugel in general conversation, most assume the noodle variety but in my home and to me – potato is where it’s at.  If you aren’t familiar with the dish at all, kugel is essential a pudding and very popular around Passover when leavened  bread and a number of other wheat products are strictly forbidden.

Spiralized Potato and Fennel Kugel | girlinthelittleredkitchen.com

When people think of Passover, I think that the most common association is matzo (and our strict 8-day diet) but in reality it’s all about the potatoes.  You see when your core diet is tossed out the window, potatoes become your new best friend.

Kugel, roasted potatoes, baked potatoes, boiled potatoes, mashed potatoes, potato chips, it’s all fair game and a big bag of Idaho® Potatoes gets used up very quickly.  Most of the time, it’s within the first 2 days just preparing for the holiday meals!

I love it though because potatoes are a mainstay in my diet to begin with, you are alway guaranteed to see a bag of Idaho Russet Burbank Potatoes in my pantry or some fingerlings floating around.  They are affordable and full of nutrition – such as potassium, vitamin c, plenty of fiber and of course naturally gluten free.

Spiralized Potato and Fennel Kugel | girlinthelittleredkitchen.com

Enough nutrition talk though, we are here because we want a new version of our boring side dish right?

Yes, that’s absolutely correct.

Like I said, I love potato kugel but what I don’t love is the prep, the mess and how heavy it can be after it’s baked up.  Tell me, how many kugels have you had that end up gray and mushy in the center?

Not very appetizing is it? Plus, it’s just one flavor all the way through, after a few bites you’re done (I know I am).  What you need is this version.  First you need to break out your spiralizer, and if you haven’t bought one yet, I don’t know what you are waiting for.  Next spiralize everything, yes including the fennel and onion.  Prep work takes 10 minutes – that’s it! No bloody knuckles thanks to grating on that rusty hand grater and no need to sit and drain excess liquid from your potatoes and onions.

Toss everything in a bowl with the remaining ingredients, divide equally between muffin cups and bake away.  Did I mention bake time takes 35 minutes?  Once it’s finished, we have perfect individual portions of crispy kugel with a flavorful interior thanks to the sweet fennel and onion.

I guarantee you will love it and it’ll become a holiday family tradition for years to come! Oh and because I know you’ll need more potato recipes to get you through the rest of Passover make sure to visit Idaho® Potatoes for many more!

Spiralized Potato and Fennel Kugel
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Ingredients

  • 1 pound Idaho® potatoes, peeled (approximately 2 large Idaho® Russet Potatoes)
  • 1 large fennel bulb, stalks and outer layer removed
  • 1 medium yellow onion
  • 1/4 cup potato flour
  • 3 large eggs
  • 1/4 cup vegetable or avocado oil
  • 3 sprigs fresh thyme
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh ground black pepper

Instructions

  1. Heat your oven to 400 degrees F.
  2. Using a vegetable spiral slicer (Spiralizer) with the ‘B’ blade inserted, slice the potatoes, fennel and onions. Depending on the size of your fennel, you made need to cut it in half before spiralizing.
  3. Place the vegetables in a large bowl and toss to combine. Add the potato flour, eggs, oil, leaves from the thyme sprigs, salt and pepper and toss again until completely coated.
  4. Divide the mix between 2 – 12 cup muffin tins, filling them to the top but not packing each cup tight.
  5. Bake at 400 degrees for 10 minutes, then reduce the temperature to 350 to finish baking for 25 minutes or until the tops are crispy brown and inside is soft and tender.
  6. Let cool in the muffin tins for 5 minutes before running a small offset spatula to release them Serve hot or at room temperature.
  7. Makes approximately 14 individual potato kugels
Recipe Type: Side Dish
http://girlinthelittleredkitchen.com/2015/03/spiralized-potato-and-fennel-kugel/

For more information on  Idaho® Potatoes visit them on:

Spiralized Potato and Fennel Kugel | girlinthelittleredkitchen.com
For more great potato recipes check out the following:
Roasted Fingerling and Asparagus Potato Salad | girlinthelittleredkitchen.com
Lemon Rosemary Salt Roasted Fingerlings | girlinthelittleredkitchen.com
Chimichurri Roast Potatoes | girlinthelittleredkitchen.com
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11 thoughts on “Spiralized Potato and Fennel Kugel

  1. Marilyn

    I recently bought a spirolizer to cut veggies for pickling to use in Bon Mi sandwiches. I hate to use any kitchen tool for one thing only, so I am very glad to see some recipes for a spirolizer. It also gave me ideas for making use of this tool and the wonderful way it cuts any veggie with a flick of the wrist. Keep up the good work.

    Reply
  2. Carla

    I can’t wait to try out this recipe because 1 – I’ve never had kugel and 2 – I’ve never had fennel but been wanting to try it.

    Reply

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