Paleo Sweet Potato Parsnip Kugel
Servings Prep Time
8servings 10minutes
Cook Time
1hour
Servings Prep Time
8servings 10minutes
Cook Time
1hour
Ingredients
Kugel
Aioli
Instructions
  1. Preheat the oven to 350°F, and place a 10-inch cast-iron skillet inside.
  2. In a large mixing bowl, stir together the potatoes, parsnips, onion, eggs, salt, and olive oil until well-combined. Sprinkle in the coconut flour and baking powder and fold until just incorporated.
  3. Remove the pan from the oven, and brush it with olive oil. Add the potato mixture, smoothing it out so that it is as even as possible. Bake for 1 hour, or until the kugel is golden brown and crunchy on top and the center is tender.
  4. While the kugel is baking, make the aioli: In a small mixing bowl or food processor, whisk or pulse the egg yolks, mustard, lemon juice, cayenne, and garlic until smooth. Working slowly, add 1 teaspoon of the olive oil and whisk or pulse until incorporated. Repeat with 3 additional teaspoons. Once the oil is taking, slowly drizzle in the remaining olive oil, followed by the coconut oil, whisking or pulsing throughout. Once the mixture is thick, season with the salt.
  5. Cut into wedges and serve with the aioli.
Print Friendly, PDF & Email