Honey-Kissed Carrot Zucchini Kugel

YIELD: 4 servings


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


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.