Potato-carrot kugel (for passover)

6 servings

Ingredients

Quantity Ingredient
6 larges Potatoes, peeled
(about_4_lb)
4 Carrots, peeled
1 large Onion, peeled
4 Egg whites (or replacement
For_2_eggs)
1½ teaspoon Salt
1 teaspoon Sugar
6 tablespoons Matzo meal
1 tablespoon Potato starch
½ teaspoon Ground black pepper
2 tablespoons Chopped parsley
1 each Paprika to taste

Directions

Preheat oven to 375 deg. F . Spray a pan that is about 9x9 inches.

Put one egg-replacement (or 2 egg-whites) into blender; start blender at high speed. Add half of onion, three of the potatoes (cut up into 1-inch pieces) and two of the carrots (cut up into similar pieces).

Blend till smooth. Empty blender into large mixing bowl. Repeat with other egg-replacement, and remainder of onion, potatoes, and carrots.

Stir in salt, sugar, matzo meal, potato starch, black pepper, and parsley.

Pour into pan, sprinkle top with paprika, and bake for 1 hour or until browned.

REMARKS Spices can be varied according to taste. For non-Passover use: Replace matzo-meal & potato starch by 4 Tbsp flour.

Source: a Passover recipe which I stumbled upon while surfing the internet, and have adapted for FF-ing.

Posted by ZKOREN@... to the Fatfree Digest [Volume 17 Issue 9]

Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@... using MMCONV. Archived through kindness of Karen Mintzias, km@... and Mark Alexander, Mark@....

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