| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
servings |
INGREDIENTS
|
|
Cauliflower broccoli and carrots; (about 3), fresh or frozen, cut up |
| 1 |
|
Small-medium onion; chopped |
| 1 |
tb |
Oil |
| 3 |
|
Egg Whites; (or 2 whole eggs) |
|
|
Matzo Meal |
|
|
Corn Flake Crumbs; (omit on Passover) |
|
|
Garlic and onion powders to taste |
|
|
Salt and pepper to taste |
INSTRUCTIONS
Even my picky kids loved this!
Partially cook the cauliflower, broccoli and carrots (I put them in
the microwave for 7 minutes with a little water.), drain, and place
in mixing bowl. While these vegetables are cooking, saute the onion
in the oil. Add to the vegetables. Add garlic and onion powders to
taste; add salt and pepper to taste. Add egg whites (or eggs), mix.
Add matzo meal as needed to thicken. (Corn flake crumbs may be used
instead, if desired.) Grease a baking dish and coat with a thin layer
of corn flake crumbs. (On Passover, use matzo meal instead.) Spoon
kugel mixture onto this layer, and top with another layer of crumbs.
Bake at 350 degrees.
Note: For those who do not use matzo meal on Passover, use potato
starch instead, and omit the top and bottom layer of crumbs.
Posted to JEWISH-FOOD digest by Unkap@aol.com on Feb 14, 1999,
converted by MM_Buster v2.0l.
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