Passover Vegetable Kugel

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* Exported from MasterCook *

 

Spring Vegetable Kugel

 

Recipe By :Mauny's Kitchen Table

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 med. shallots -- finely chopped

3/4 lb. asparagus -- cut in 1/2-inch

diagonal pieces

1/2 lb. small mushrooms -- cleaned and cut in

half

3 carrots -- peeled and shredded

2 med. yellow crookneck squash -- shredded

Salt and freshly ground black pepper -- to taste

 

2 lg. baking potatoes -- cooked and shredded

2 Tbsp. good-quality olive oil -- (2 to 3)

3 lg. eggs -- beaten to mix

2 Tbsp. chopped fresh chives -- or to taste

Parmesan cheese or paprika -- for sprinkling

 

1. Heat the olive oil in a large skillet and cook shallots for a

minute or

two. Add mushrooms, cook a few minutes, then add asparagus. Turn up heat

 

and cook 2 minutes, then add carrots and squash, sprinkle with salt and

pepper, and cook until just barely tender. Taste for seasoning and

adjust.

2. Place vegetables in a large bowl and add the potatoes. Allow

vegetables

to cool, then add eggs and chives.

3. Place a large casserole dish (about 7 cups) with 1 tablespoon of

olive

oil in a preheated 350-degree oven. Remove from heat and fill with

vegetable and egg mixture. Sprinkle with paprika and bake until puffy

and

brown, about 1 hour.

 

Source:

" " Mauny's Kitchen Table/ChefShop.com " <shopkeeper "

Copyright:

" 4/12/00 "

 

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Per serving: 102 Calories (kcal); 2g Total Fat; (20% calories from fat);

5g Protein; 16g Carbohydrate; 94mg Cholesterol; 45mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 1 Vegetable; 0 Fruit;

0 Fat; 0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0