From Martha Rose Shulman, the Recipes for Health columnist: five recipes for kugels made with grains. She writes:
...I researched kugels, and
found that the interpretation of what a kugel actually should or can be
is very broad. The name comes from the word for pudding, but all of the
recipes I looked at – some sweet, some savory, many made with noodles or
potatoes but many without – could also be described as gratins. I
thought the idea of substituting grains for noodles was a very good one,
because I never like the way the noodles on the surface of a kugel dry
out.
I ended up making mostly savory kugels:
Quinoa and Carrot Kugel: This caraway-scented kugel will be a big hit at your family table.
Quinoa and Cauliflower Kugel With Cumin: If you have cooked quinoa in the freezer, this dish comes together even more quickly.
Sweet Millet Kugel With Dried Apricots and Raisins: Millet, a light, fluffy gluten-free grain, lends itself beautifully to both sweet and savory kugels.
Cabbage, Onion and Millet Kugel: This savory kugel is substantial enough to serve as a main dish.
Sweet Potato and Apple Kugel: Basting the top of this kugel with melted butter lets the sweet potato soften properly without the top drying out.
^
Posts
No comments:
Post a Comment