| 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 |
|
Onion, finely diced |
| 3 |
|
Eggs, separated |
| 1/4 |
c |
Honey |
| 1 1/2 |
c |
Potato, peeled and grated |
| 1 |
c |
Matzo meal |
| 1 |
T |
Fresh dill, chopped |
| 1/2 |
t |
Salt |
| 1/4 |
t |
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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