| 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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