| 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
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