| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Water |
| 1 1/2 | c | Carrots, grated |
| 1 1/2 | c | Zucchini, grated |
| 1 | md | Onion, finely diced |
| 3 | Eggs, separated | |
| 1/4 | c | Honey |
| 1 1/2 | c | Potato, peeled and grated |
| 1 | c | Matzo meal |
| 1 | tb | Fresh dill, chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Ground pepper |
INSTRUCTIONS
I found some recipes in the 4-9-97 edition of The Clarion-Ledger that you might enjoy. Combine water, carrots, zucchini and onion in medium saute pan. Simmer until vegetables are soft, about 4 minutes. In large bowl, whisk egg yolks with honey. Stir in cooked vegetables, potato, matzo meal, dill, salt and pepper. In separate bowl, beat egg whites until stiff peaks form. Fold one-third egg whites into vegetable mixture; gently fold in remaining egg whites. Turn mixture into well-greased 9-inch square baking dish. Bake at 400 degrees for 30 to 35 minutes or until kugel is puffed and golden brown. Makes 4 servings. Posted to MC-Recipe Digest V1 #616 by Rita Mattera <rmattera@felix.teclink.net> on May 19, 1997
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