Honey-Kissed Carrot Zucchini Kugel

Honey-Kissed Carrot Zucchini Kugel

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. ... [read full recipe below]

Yield: 4 servings

Nutritional Information

  • Calories: 356
  • Fat Total: 4 g
  • Protein: 11 g
  • Cholesterol: 160 mg
  • Carbohydrates: 69 g
  • Sodium: 338 mg
  • Dietary Fiber: 4 g
  • Calories from Fat: 11%

Ingredients

  • 1/2 cup - water
  • 1-1/2 cups - grated carrots
  • 1-1/2 cups - grated zucchini
  • 1 medium - onion, finely diced
  • 3 - eggs, separated
  • 1/4 cup - honey
  • 1-1/2 cups - peeled and grated potatoes
  • 1 cup - matzo meal
  • 1 Tablespoon - chopped fresh dill, optional
  • 1/2 teaspoon - salt
  • 1/4 teaspoon - pepper

Directions

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 9-inch baking dish. Bake at 400°F for 30 to 35 minutes or until kugel is puffed and golden brown.