Spiralized Sweet Potato Parsnip Kugel Inspiralized. Inspiralized readers, meet Phoebe Lapine, the woman behind the wellness blog, Feed Me Phoebe. Phoebes dishing up this Spiralized Sweet Potato Parsnip Kugel, just in time for fall time deliciousness and the upcoming Jewish holidays like Rosh Hashana and Yom Kippur But first, a bit more about Phoebe. Phoebe Lapine is a food and health writer, gluten free chef, wellness personality, culinary instructor, and speaker, born and raised in New York City, where she continues to live and eat. On her award winning blog, Feed Me Phoebe, she shares recipes for healthy comfort food and insights about balanced lifestyle choices beyond whats on your plate. Her forthcoming memoir, The Wellness Project, chronicles her journey with Hashimotos Thyroiditis and how she finally found the middle ground between health and hedonism by making one lifestyle change, one month at a time. Picture-2_15.png?fit=700%2C497' alt='Potato Kugel' title='Potato Kugel' />I have been eating potato kugel all my life take it from me, this one is the absolute best. Its from the Kosher Palette Cookbook it is crispy on the outside and. Need help planning your Shabbat menu We have some suggestions. What Can I Use Instead Of Thyme. Kugel kugl, pronounced IPA is a baked pudding or casserole, most commonly made from egg noodles Lokshen kugel or potato. It is a traditional Ashkenazi. As far as were concerned, these are the best potato kugels JOY of KOSHER recommends them as cups for maximum crunch, but a casserole dish works well too. Preheat the oven to 375F 190C. Pour the oil into a 9x13inch pan and place the pan in the oven to preheat. In a food processor, puree the onions. Change to the. I read her book in just a week it was an amazing and inspiring read. Phoebe has a way with words and clearly, with food. I hope this kugel makes your dinner table this fall and winter and thank you for your warm welcome to Phoebe here on Inspiralized Connect with Phoebe Note Hi, its Ali Im currently taking time off the blog for a maternity leave. During this time, I will be featuring some of the bloggers who have inspired me theyve provided spiralized recipes for all of you to enjoy during my absence. Im honored to introduce them to you if you dont know them already and I hope you enjoy this new series If you have any questions regarding this recipe or anything Inspiralized related, you can feel free to leave a comment and Meaghan, our Director of Community Brand will get back to you You can also reach her via e mail she will escalate anything urgent to me, but as I said, I will be preparing for my little ones arrival and then, of course, enjoying time with him and my husband. You can follow me on Instagram for personal updates on alissandrab and inspiralized. Thank you for your understanding and patience as I begin this exciting new chapter of my life Recipe. Serves 8. Spiralized Sweet Potato Parsnip Kugel. Prep Time. 60 min. Cook Time. 1 hr, 1. Total Time. Ingredients. Blade C1 12 pounds parsnips 2 large, peeled and spiralized with Blade C1 large Vidalia onion, peeled and spiralized with Blade C, or thinly sliced. Instructions. Preheat the oven to 3. F, and place a 1. 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. 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. Cut into wedges and serve with Greek yogurt or apple sauce and chives.