Potato Carrot Kugel
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 415 |
| pro | 16 g |
| total fat | 20 g |
| sat fat | 8 g |
| carb | 43 g |
| fibre | 5 g |
| chol | 191 mg |
| sodium | 693 mg |
| % RDI: | - |
| calcium | 24 |
| iron | 19 |
| vit A | 130 |
| vit C | 27 |
| folate | 23 |
Even on a blizzardy, snowed-in weekend, you'll probably have winter mainstays on hand to make a hearty vegetarian meal of this traditional Jewish casserole. It would also make a delicious side dish.
Ingredients
Preparation
In large skillet, heat oil over medium heat; cook onion, mushrooms and thyme, stirring occasionally, for about 10 minutes or until softened. Place in large bowl. Peel and grate potatoes and carrots; add to onion mixture and toss to mix. Whisk together eggs, salt and pepper; add to potato mixture. Add cheese and toss to combine well.
Spoon into greased 11- x 7-inch (2 L) baking dish; bake in top of 400°F (200°C) oven for 1 hour or until golden and crispy.
- Keywords : Main Course; Vegetarian; Jewish; Mushrooms; Potatoes; Cheese; Bake; Winter;
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