Sweet and Savory Noodle Kugel

This dish references the sweet and cinnamon notes of your typical kugel, but adds leeks and swiss chard for a savory spin that is appropriate at any meal.
By Carly DeFilippo

The first time I ate leeks was in Paris, and I instantly fell in love with this elegant green legume. The first few times I cooked with leeks, I used the whole vegetable (and it tasted fine to me!), but as time went on I learned to search for the long, slender white stems that make for the best leeks (and started discarding the rougher dark green tops).

My favorite way to eat leeks is still in a savory tart. I tenderize mounds of the chopped veg in a little butter, and pile so many leeks atop the crust that there’s barely room to add the egg and dairy binding agents. But for this, I wanted to think outside the box. So my humble offering is a spin on another of my favorite foods: noodle kugel. This mildly sweet noodle dish plays on the flavors and textures of your typical kugel, but adds a savory element that renders it suitable for almost any meal.

Sweet and Savory Noodle Kugel
 
Prep Time
Cook Time
Total Time
 
This dish references the sweet and cinnamon notes of your typical kugel, but adds leeks and swiss chard for a savory spin that is appropriate at any meal.
Author:
Recipe Type: Entree, Side
Serves: 6-8
Ingredients
  • 2 tbsp butter
  • 4 cups chopped leeks
  • 1 bunch swiss chard, chopped (stems and leaves separated)
  • 1 cup golden raisins
  • 1 tbsp cinnamon
  • zest of 2 lemons
  • 8 oz egg noodles
  • 4 eggs
  • 2 cups high-quality, whole milk ricotta
  • splash of milk
  • salt and pepper to taste
Instructions
  1. Preheat oven to 375F.
  2. Soak golden raisins in a glass of boiling water. Add cinnamon and stir. Set aside.
  3. Sautée leeks in 2 tbsp of butter. When just soft, set aside.
  4. In the same pan, sautée chard stems until tender. Set aside.
  5. Drain out most of the water from the cup of raisins. Add remaining raisins and liquid to pan, along with lemon zest and chard leaves. Sautée quickly (don’t let it get overly wilted) and set aside.
  6. Boil pasta until al dente. Strain into a coolander, rinsing with cold water to prevent over-cooking.
  7. Whisk together eggs, ricotta, a splash of milk and a generous pinch of both salt and pepper.
  8. Mix all ingredients together, and place in a medium-sized, greased glass baking dish.
  9. Bake for 35 minutes, broil for final 2-3 minutes if you prefer a crunchier “crust”.
Notes
For a gluten-free recipe, use spiral quinoa pasta (as I did) instead of egg noodles.

 

Carly DeFilippo

Carly DeFilippo

Carly is a Contributing Writer at Honest Cooking. Though the first line of her college application essay was "I love tunafish," it wasn't until she pursued graduate studies in Paris that she ever considered a future in food. Based in Manhattan, Carly is a freelance writer and the co-founder of Cognoscenti Creative, a boutique branding agency dedicated to establishing artisans as influencers.

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