Honey-kissed carrot zucchini kugel
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Water |
| 1½ | cup | Carrots, grated |
| 1½ | cup | Zucchini, grated |
| 1 | medium | Onion, finely diced |
| 3 | Eggs, separated | |
| ¼ | cup | Honey |
| 1½ | cup | Potato, peeled and grated |
| 1 | cup | Matzo meal |
| 1 | tablespoon | Fresh dill, chopped |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground pepper |
Directions
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@...> on May 19, 1997