Chard & Caramelized Shallot Noodle Kugel
Cooking the egg custard in a water bath makes this dairy-free kugel creamy, soft and silky in texture, a lovely contrast to the golden brown crunchy topping. This dish is comfort food at its best and makes a delicious meal any night of the week in the winter or colder months. Take this recipe to your next holiday pot-luck party--it's a crowd-pleasing casserole!
- 3 tablespoons olive oil, plus extra for greasing the dish
- Kosher salt
- 8-ounces wide egg noodles, about 3/4 (12-ounce) package
- 5 large eggs, lightly beaten
- 1/2 cup chicken or vegetable broth
- pinch nutmeg, freshly grated
- 3 shallots, thinly sliced
- 12-ounces Swiss chard, about 1 bunch, stems finely chopped, leaves torn into small pieces, and reserved separately
- 2 cloves garlic, finely chopped
- freshly ground black pepper to taste
- 1/4 cup fresh dill fronds, chopped, plus extra for garnish
Preparation time 20mins
Cooking time 120mins
Adapted from foodnetwork.com
Preheat the oven to 350°F. Lightly coat a 2-quart oval baking dish with olive oil.
Bring a large pot of water to a boil and add enough salt so that the water tastes like the sea. Add the noodles and cook 2 minutes less than the package directions. The noodles should be firm-tender. Reserve 1/2 cup pasta water, and then drain the noodles. Let the noodles and pasta water cool slightly.
In a large bowl whisk the eggs with the broth and pasta water until smooth. Add the noodles and nutmeg and stir to combine. Set aside.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat. Add the shallots and cook, without stirring, until the edges are browned, about 5 minutes. Stir the shallots and continue to cook, stirring, until well-browned. Add the chard stems, garlic 1/2 teaspoons salt and pepper to taste. Cook until the stems are softened, about 5 minutes. Stir in the chard leaves and a splash of water and cook until wilted, 2 to 3 minutes. Remove from the heat, cool slightly and then stir in the dill.
Add the chard mixture to the noodles and season with 3/4 teaspoon salt and pepper to taste. Transfer to the prepared baking dish and drizzle with the remaining tablespoon olive oil. Place the baking dish in a large roasting pan and add enough water so it comes up the side of the pan about one-third of the way.
Carefully transfer to the oven and bake until the center is set, about 1 hour 20 minutes, tenting the kugel with foil when the noodles are golden brown and crisp.
Let stand at least 5 minutes. Garnish with dill. Serve hot or at room temperature.
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