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.
- Portion size 4 servings
Ingredients
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 693 mg
- Protein 16 g
- Calories 415.0
- Total fat 20 g
- Cholesterol 191 mg
- Total carbohydrate 43 g
%RDI
- Iron 19.0
- Folate 23.0
- Calcium 24.0
- Vitamin A 130.0
- Vitamin C 27.0
