A kugel is a baked pudding usually made with potatoes or noodles, but toasted matzo crackers are the base in this savory version. Its hearty flavor comes from the addition of mushrooms, carrot, and onion. Serve as a side dish for roasted chicken or lamb.
The secret to success here is to first brown the matzo in the oven. This savory dish can replace any stuffing served with turkey.
• 10 (6-inch) matzo crackers
• 2 1/2 cups fat-free, less-sodium chicken broth $
• 1 cup hot water
• 1/4 cup vegetable oil $
• 3 cups diced onion $
• 2/3 cup grated carrot $
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon freshly ground black pepper
• 3 garlic cloves, minced
• 2 (8-ounce) packages presliced mushrooms $
• 2 tablespoons chopped fresh parsley
• 4 large egg whites
• 2 large eggs $
• Cooking spray
• Parsley sprigs (optional)
1. Preheat oven to 375°.
2. Place matzo crackers in a single layer on a baking sheet; bake at 375° for 5 minutes or until lightly browned. Break crackers into small pieces, and place in a large bowl. Pour chicken broth and water over matzo; let stand 10 minutes, stirring occasionally.
3. Heat oil in a large nonstick skillet over medium heat. Add onion; cover and cook 5 minutes, stirring occasionally. Add carrot and next 6 ingredients (carrot through mushrooms) to pan; cover and cook 5 minutes or until onion is tender. Add mushroom mixture and 2 tablespoons parsley to matzo mixture, stirring well. Combine egg whites and eggs in a bowl; stir with a whisk. Add egg mixture to matzo mixture; stir well.
4. Press matzo mixture into a 10-inch deep-dish pie plate coated with cooking spray. Bake, covered, at 375° for 20 minutes. Uncover and bake an additional 18 minutes or until lightly browned. Let kugel stand for 5 minutes, and cut into wedges. Garnish with parsley sprigs, if desired.
Originally from here
Posted on Shalom Adventure by: Barbara Zaremsky