| 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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