PASSOVER--Vegetarian Kishke

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* Exported from MasterCook *

 

Vegetarian Kishke

 

Recipe By :Adapted from The Lowfat Jewish Vegetarian Cookbook, Debra

Wasserman

Serving Size : 0 Preparation Time :0:00

Categories : Passover

 

Amount Measure Ingredient -- Preparation Method

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

6 small sweet potatoes -- peeled and grated

2 stalks celery -- chopped

2 carrots -- grated

2 onions -- peeled and minced

2 cups water

1/4 cup vegetable broth

4 cups matzo meal

1 tablespoon paprika

2 teaspoons garlic powder

1/4 teaspoon black pepper

1 teaspoon salt

 

Mix all the ingredients together in a large bowl. Spoon 1/4 of mixture onto a

large piece of aluminum foil. Roll mixture in foil into an 8-inch cylinder. Do

the same with the remaining mixture to form four 8-inch cylinders. Place

cylinders on cookie sheet and bake in a 350-degree oven for 45 minutes. Turn

cylinders over and bake 45 minutes longer. Remove foil and serve kishke sliced

and warm, as a side dish.

 

 

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Per Serving (excluding unknown items): 3138 Calories; 13g Fat (3.7% calories

from fat); 69g Protein; 673g Carbohydrate; 51g Dietary Fiber; 1mg Cholesterol;

2795mg Sodium. Exchanges: 41 1/2 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 2

Fat.

 

 

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