| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
Jewish |
|
1 |
Servings |
INGREDIENTS
| 1 |
|
Zuccini |
| 4 |
|
Carrots |
| 1 |
md |
Onion |
| 1 |
|
Cloves garlic (up to 2) |
| 1/4 |
c |
Oil |
| 1 |
|
Egg or egg white |
| 1 1/2 |
c |
Flour |
| 1 |
ts |
Salt |
| 1 |
ds |
Pepper |
| 1/2 |
ts |
Paprika |
INSTRUCTIONS
Source: original recipe
Grate all vegetables and garlic or process in food processor. Add oil and
egg or egg white. Add flour slowly. Use more or less flour as needed to
thicken enough to make a roll. Add spices. Shape into a roll on heavy
duty aluminum foil, wrap tightly in foil and bake about 1 hour at 350
degrees. May also be baked in a covered loaf pan. Serve alone or with parve
(or meat) cholent. If you want a thicker, less fluffy consistency, omit the
egg.
Posted to JEWISH-FOOD digest V96 #60
Date: Wed, 23 Oct 1996 21:10:26 -0400
From: Unkap@aol.com
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