| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | Potatoes | |
| 1 | Head of broccoli, broken | |
| into florets | ||
| 1 | c | Milk |
| 3 | Eggs | |
| 2 | Broken matzot or 1 C farfel | |
| up to 3 | ||
| Grated cheddar cheese | ||
| Salt & pepper to taste |
INSTRUCTIONS
Here's a recipe I found tucked in bewtween the pages of Joan Nathan's "Jewish Holiday Kitchen" ; I must have scribbled it down last Pesach so as not to forget. The measurements are very flexible! Peel potatoes and cut in half. Boil until almost soft enough to mash. Add broccoli florets and boil until somewhat soft. Drain everything and mash well. Add milk and mix well. It will be somewhat soupy. Add beaten eggs and matzo. Place in a greased casserole dish, top with grated cheese, and bake 1 hour at 350 degrees. Posted to JEWISH-FOOD digest by Melisa Crosby & Will Underwood <[email protected]> on Apr 01, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 990
Calories From Fat: 340
Total Fat: 38.4g
Cholesterol: 637.1mg
Sodium: 712.9mg
Potassium: 2928.1mg
Carbohydrates: 110g
Fiber: 12.1g
Sugar: 17.5g
Protein: 52.2g