This Hanukkah-inspired recipe can be reimagined within the scope of Traditional Chinese Medicine, emphasizing balance, nourishment, and energetics of foods to support health and harmony. Hanukkah celebrates the miracle of oil lasting eight days, symbolizing enduring light and vitality. In TCM, this resonates with the concept of nourishing the Kidney Essence (Jing), which governs long-term vitality and resilience. Healthy fats, like olive oil and coconut oil, are seen as yin-nourishing foods, supporting the body’s foundational fluids and calming dryness during winter, the season associated with the Kidneys.
The Role of Each Ingredient:
- Sweet Potatoes (Gan Shu): Sweet potatoes are naturally sweet and warm in nature. They strengthen the Spleen and Stomach, harmonizing digestion and promoting Qi production. Their vibrant orange hue is a sign of their ability to support the Earth element, which governs nourishment and grounding.
- Parsnips (Bai Luo Bo): Parsnips are mildly warming and help stimulate digestion and resolve dampness. They also nourish Qi, making them an excellent complement to sweet potatoes in creating balance.
- Coconut Oil: Coconut oil is neutral and nourishing, with a slight yin-tonifying quality. It supports the body’s ability to lubricate and moisten, which is particularly beneficial during the dry, cold winter months. Its suitability for high-heat cooking makes it a practical alternative to olive oil for frying latkes or baking kugels.
- Coconut Flour: This gluten-free alternative is neutral and less damp-forming compared to wheat, making it ideal for those with Spleen Qi deficiency or dampness.
- Homemade Aioli: This condiment, made with egg yolks and olive oil, brings additional yin-nourishing qualities. Eggs are considered a blood-nourishing food, particularly beneficial for supporting the Liver and Heart.
In TCM, food preparation methods impact the energetics of a dish. Baking the kugel gently warms the food, making it easier to digest and less greasy than frying. This aligns with the principle of avoiding excess dampness and heat in the digestive system, promoting balance during indulgent holiday celebrations.
This kugel provides a nourishing alternative to traditional recipes by emphasizing foods that tonify Qi, nourish Yin, and harmonize digestion. It’s a perfect way to honor the holiday’s themes of light, warmth, and resilience while supporting the body during winter.
Servings: 8 | Prep Time: 10 minutes | Cook Time: 1 hour
Ingredients:
Kugel
- 1 ½ pounds sweet potatoes (2 medium), peeled and coarsely grated or spiralized
- 1 ½ pounds parsnips (2 large), peeled and coarsely grated or spiralized
- 1 large Vidalia onion peeled, halved, and thinly sliced
- 6 eggs beaten
- 2 tsp Sea salt
- ¼ cup olive oil
- ⅓ cup Coconut flour
- ½ tsp Baking powder
Aioli
- 2 egg yolks
- 1 tsp Dijon mustard
- 1 tbsp Lemon juice
- ⅛ tsp cayenne pepper
- 1 small Garlic cloveminced
- ¼ cup olive oil
- ¼ cup coconut oil melted at room temperature
- ½ tsp Sea salt
Instructions:
- Preheat the oven to 350°F, and place a 10-inch cast-iron skillet inside.
- 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.
- 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.
- Cut into wedges and serve with the aioli.
Recipe by Dr. Kara Fitzgerald
