| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | Passover, Side dishes | 6 | Servings |
INGREDIENTS
| 1 | c | Carrots, grated |
| 1 | lg | Onion, grated |
| 1 | lb | Asparagus, tough ends removed |
| 2 | lb | Spinach or 2 pkg frozen spinach, cleaned and steamed |
| 3 | Egg whites | |
| 2 | tb | Matzoh meal (optional) |
| 1/4 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1/8 | ts | Dry dill weed or 2 sprigs fresh dill |
| Cooking spray |
INSTRUCTIONS
Preheat oven to 350 degrees . Combine carrots and onion in large bowl. In a large skillet, steam asparagus and spinach until asparagus is tender crisp and spinach is wilted. Drain spinach and finely chop in processor (or use frozen chopped spinach). Remove, then chop asparagus and mix both into carrots and onions. Blend in remaining ingredients (except cooking spray). Coat a 9 x 9 casserole dish with cooking spray. Spoon kugel in evenly and bake for 1 hour or until top is golden and brown and kugel is set. NOTES : Notes: calories-104, Total fat -1 gr. (no saturated fat or cholesterol.) Recipe by: Passover Lite by Gail AShkanazi-Hankin Posted to JEWISH-FOOD digest V97 #110 by Judith Sobel <jcs@mindspring.com> on Apr 03, 1997
A Message from our Provider:
“God Answers Knee Mail”