In Israel we would’ve called it Pashtida. Kugel, casserole, or spoon bread sounds as good.
Celery root and Swiss chard pashtida (kugel)
Course: Appetizers, PastriesCuisine: IsraeliDifficulty: easyServings
6
servingsPrep time
25
minutesBaking time
1
hourTotal time
1
hour25
minutesINGREDIENTS
3 celery roots, peeled
3 gold potatoes, peeled
2 tablespoons olive oil
2 tablespoons butter
1 yellow onion, diced
1 large bunch Swiss chard, green parts only, chopped
⅔ cups heavy cream
2 large eggs
2 egg yolks
4 tablespoons flour (or matzo meal)
2½ teaspoons salt
Pinch nutmeg
1 cup grated Gruyère or parmesan cheese
DIRECTIONS
- Oven to 350 degrees. Brush a 8” by 10” casserole dish with olive oil.
- Cut celery root and potatoes to 2 inch cubes. Put in a sauce pan, cover with boiling water and bring to boil over high heat. Cover, lower heat and cook for 15-20 minutes, until tender. Drain, transfer to a large bowl and mash with a fork to a chunky mix. Set aside.
- Put olive oil and butter in a large skillet over medium-high heat, add onion and sauté for 5 minutes. Add Swiss chard, sauté for another 2 minutes until wilted and remove from heat. Transfer into the bowl with celery root.
- In a small bowl mix cream, eggs, yolks, flour (or matzo meal), salt, nutmeg and half of the Gruyère. Add to celery root mixture and mix gently. Pour into prepared casserole dish. Sprinkle with the rest of the cheese and bake for 50-60 minutes, until settles in the center. Remove from oven, and let rest on a cooling rack for 15 minutes before serving.
