Parve Kugel (Gaucho Style)
קוגל פרווה (בסגנון גאוצ'ו)
An Argentine Jewish adaptation of kugel made without dairy to suit a beef-centered table. It can be made from noodles or potatoes and relies on oil rather than butter, producing a crisp, golden exterior that pairs well with roasted meats.
Ingredients
- •8 oz fine egg noodles or angel hair pasta
- •3 tbsp neutral oil
- •1 large onion, finely chopped
- •3 eggs
- •1 tsp kosher salt
- •1/2 tsp black pepper
- •1 tsp paprika
- •1 tbsp sugar
- •1/2 cup chicken stock or water
- •2 tbsp additional oil for the pan
Instructions
- 1
Boil the noodles until just tender, then drain well.
- 2
Heat the oil and sauté the onion until golden and sweet.
- 3
Whisk together the eggs, salt, pepper, paprika, sugar, and stock or water.
- 4
Combine the noodles with the onion mixture and the seasoned eggs.
- 5
Oil a baking dish generously and spread the kugel mixture evenly inside.
- 6
Bake at 375°F (190°C) until the top is browned and the edges are crisp.
- 7
Let the kugel rest for 10 minutes before slicing.
- 8
Serve as a pareve side with grilled or roasted beef.
Kosher notes
Prepared with oil rather than butter so it may be served alongside meat.
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