Noodle-vegetable kugel with pecans
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Medium egg noodles |
| 1½ | tablespoon | Vegetable oil |
| 1 | large | Onion; chopped |
| 2 | Cloves garlic; chopped | |
| ½ | pounds | Small mushrooms; sliced |
| Salt and freshly ground pepper | ||
| 1 | teaspoon | Paprika |
| 2 | larges | Carrots; peeled, coarsely grated |
| 1 | small | Yellow crookneck squash; coarsely grated |
| 1 | small | Zucchini; coarsely grated |
| ¼ | cup | Chopped parsley |
| 1 | large | Egg |
| 2 | larges | Egg whites |
| ⅓ | cup | Chicken broth |
| 3 | tablespoons | Finely chopped pecans |
Directions
Preheat the oven to 350 degrees F. Cook the noodles in a large pot of boiling salted water uncovered over high heat, stirring occasionally, about 7 minutes or until nearly tender but slightly firm. Drain, rinse with cold water, and drain well. Transfer to a bowl.
Heat the vegetable oil in a large skillet over medium heat. Add the onion and saute about 7 minutes or until golden. Add the garlic, mushrooms, pinch of salt, pinch of pepper, and ¾ teaspoon paprika. Saute about 3 minutes, stiring often.
Add the mushroom mixture, carrots, yellow squash, zucchini and parsley to the noodles and mix well. In a small bowl, beat the egg with the egg whites and broth, add to the noodles and mix well. Oil a 5- cup baking dish and add the noodle mixture. Sprinkle with pecans, then with remaining ¼ teaspoon paprika. Bake 45 minutes or until set and lightly browned on top.
Serve hot, from the baking dish.
The Lowfat Jewish Cookbook by Faye Levy p. 28 Random House, NY 1997 ISBN 0-517-70364-5
Recipe by: The Lowfat Jewish Cookbook by Faye Levy p. 28 Posted to JEWISH-FOOD digest by Linda Shapiro <lss@...> on Dec 14, 1998, converted by MM_Buster v2.0l.