1/2 cup water
1 1/2 cups grated carrots
1 1/2 cups grated zucchini
1 onion, finely diced
3 eggs, separated
1/2 cup honey
1 1/2 cups peeled and grated potatoes
1 cup matzo meal
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
Servings: 4
Combine water, carrots, zucchini and onion in medium saucepan. Simmer about 4 minutes or until vegetables are soft; cool slightly. Whisk together egg yolks and honey in large bowl. Stir in cooked vegetables, potatoes, matzo meal, dill, salt and pepper. Beat egg whites in separate large bowl until stiff peaks form. Fold 1/3 egg whites into vegetable mixture; gently fold in remaining egg whites. Turn mixture into well-greased 1 1/2-quart soufflé or baking dish. Bake at 400ºF 30 to 35 minutes or until kugel is puffed and golden brown.
1 1/2 cups grated carrots
1 1/2 cups grated zucchini
1 onion, finely diced
3 eggs, separated
1/2 cup honey
1 1/2 cups peeled and grated potatoes
1 cup matzo meal
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon pepper
Servings: 4
Combine water, carrots, zucchini and onion in medium saucepan. Simmer about 4 minutes or until vegetables are soft; cool slightly. Whisk together egg yolks and honey in large bowl. Stir in cooked vegetables, potatoes, matzo meal, dill, salt and pepper. Beat egg whites in separate large bowl until stiff peaks form. Fold 1/3 egg whites into vegetable mixture; gently fold in remaining egg whites. Turn mixture into well-greased 1 1/2-quart soufflé or baking dish. Bake at 400ºF 30 to 35 minutes or until kugel is puffed and golden brown.
