| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Vegetables |
|
Veg06 |
8 |
servings |
INGREDIENTS
| 2 |
tb |
Oil |
| 1 |
lg |
Onion; chopped |
| 1 |
lb |
Yellow squash; (or zucchini), |
|
|
; grated |
| 2 |
lg |
Carrots; grated |
| 2 |
lg |
Baking potatoes; peeled |
| 2 |
|
Egg whites; and 1 whole egg |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 2 |
tb |
Dill; chopped |
| 1/3 |
c |
Parsley; chopped |
| 1/4 |
c |
Matzo meal |
| 1 |
tb |
Vegetable oil |
| 1 |
ts |
Paprika |
INSTRUCTIONS
Preheat oven to 350_ F. Heat 2 tablespoons oil in a skillet, add
onion and saute over medium heat until softened, approximately 8
minutes. Place coarsely grated squash and carrots in a large bowl.
Add sauteed onion. Coarsely grate potatoes and place in large
strainer to squeeze out excess liquid. Add to bowl of vegetables. Add
egg white and whole egg; mix. Add all other ingredients except oil
and paprika to bowl. Pour into generously greased 8 x 8- inch pan or
7-cup baking dish. Sprinkle the top with oil and paprika and bake in
preheated oven for 1 hour or until brown.
Recipe by: Rambam's Guide for the Perplexed Pesach Chef by Yeshivat R
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