Potato Carrot Kugel

Author: Canadian Living

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

  • 2 tablespoons vegetable oil
  • 1 onion thinly sliced
  • 3 cups sliced mushroom (8 oz/250 g)
  • 1 1/2 teaspoon dried thyme
  • 4 baking potato (about 2 lb/1 kg)
  • 2 carrot
  • 3 egg
  • 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 1 cup shredded Cheddar cheese

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
  • Fibre 0.0
  • Folate 23.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 24.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 130.0
  • Vitamin C 27.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Potato Carrot Kugel