Vegetable Kugel
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 212 |
| pro | 5 g |
| total fat | 10 g |
| sat. fat | 2 g |
| carb | 27 g |
| fibre | 3 g |
| chol | 81 mg |
| sodium | 290 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 6 |
| vit A | 84 |
| vit C | 10 |
| folate | 9 |
At other times of the year, replace the matzo meal with an equal amount of dry bread or cracker crumbs.
Ingredients
Preparation
In skillet, melt half of the margarine over medium-high heat; cook onions, stirring and adding up to 2 tbsp (25 mL) water to prevent sticking, for 5 minutes. Add thyme, salt and pepper. Reduce heat to medium and cook, stirring often, for 15 minutes or until very soft and golden. Let cool for 5 minutes.
In bowl, stir together onion mixture, potato, carrot, apple, eggs, matzo meal and lemon rind. Pat gently into greased 8-inch (2 L) square baking dish. Melt remaining margarine and drizzle over top. Bake in 325°F (160°C) oven for about 1 hour or until golden around edges. (Can be covered and refrigerated for up to 24 hours. Reheat in 325°F/160°C oven for 1 hour.)
Additional information :
Tip: Pareve food can be eaten with either meat or dairy meals.
Source : © CanadianLiving.com
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