Roasted Garlic Kugel
Sweet kugel will be a thing of the past once you venture into the realm of savory! Your kitchen will be perfumed with fragrant garlic and rosemary.
1 head garlic, halved crosswise
1 tablespoon olive oil
1 stick unsalted butter, melted, plus more for greasing
2 cups cottage cheese
1 cup sour cream
1 tablespoon kosher salt, plus more to taste
Freshly ground black pepper, to taste
12 ounces wide egg noodles
2 tablespoons minced parsley
1 tablespoon minced rosemary
Preheat the oven to 375° F. Rub olive oil over split garlic and wrap with foil. Roast in oven until golden and fragrant 1 hour to 1 hour and 15 minutes. Let cool slightly then squeeze out roasted garlic, discarding skin.
Grease a 9-by-13-inch baking dish with butter. To a blender, add the roasted garlic, melted butter, cottage cheese, sour cream, salt, eggs and black pepper. Blend until smooth, then set aside.
Bring a large pot of salted water to a boil. Add the egg noodles and cook until al dente, 7 minutes. Drain, then add to the bowl along with the egg mixture, parsley and rosemary. Toss until well coated.
Add the noodle mixture to the prepared baking dish and smooth the top with a spatula. Bake until golden brown and set, 45 minutes. Let rest for 5 minutes, then slice and serve.