Low Carb Three Layer Kugel (Parve) NO noodles
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
SWEET POTATO LAYER 2 large sweet potatoes 1 carrot 1 apple 1/2 lemon, juice and grated rind 1/2 cup whole wheat flour 1/3 cup canola oil 1/2 cup sugar 1/2 teaspoon cinnamon 1/2 teaspoon salt BROCCOLI LAYER 1 pound (450 grams) frozen broccoli 3 eggs, beaten 3/4 cup mayonnaise 1/4 cup whole wheat flour 1 small onion, chopped 1 Tablespoon garlic powder 2 teaspoons salt CAULIFLOWER LAYER 1 pound (450 grams) frozen cauliflower 3 eggs, beaten 3/4 cup mayonnaise 1/4 cup whole wheat flour 1 small onion, chopped 1 Tablespoon garlic powder 2 teaspoons salt
Spray a 9" X 13" baking dish with non-stick cooking spray. And preheat oven to 350 degrees F.
SWEET POTATO LAYER:
Shred potatoes, carrot and apple, and combine all ingredients for the sweet potato layer. Pour batter into bottom layer of prepared pan.
BROCCOLI LAYER:
Cook frozen broccoli in boiling water; cover pot and simmer. When broccoli is soft enough to mash with a fork, drain. Combine broccoli with eggs, mayonnaise, flour, onion, garlic powder, and salt. Mix together well.
Pour broccoli mixture on top of the sweet potato layer into the pan, keeping the layers separate.
CAULIFLOWER LAYER
Cook frozen cauliflower as for broccoli. When cauliflower is soft enough to mash with a fork, drain. Combine cauliflower with eggs, mayonnaise, flour, onion, garlic powder, and salt, as for broccoli. Pour cauliflower mixture on top of the broccoli layer into the pan, keeping the layers separate. Bake, uncovered, at 350 degrees F for 1 hour or until a tester inserted into the center comes out clean.
Divide into 24 2 inch by 3 inch portions.
OR Please note simplified directions:
-1 lb. sweet potatoes
-2 lbs. frozen cauliflower
-2 lbs. frozen broccoli
Cook each vegetable separately until soft. Mash.
To each cooked vegetable add:
-4 eggs
-1/2 cup mayo
-3 Tbsp flour
-3 Tbsp oil
-salt
Preheat oven to 350 degrees F.
Spread some bread crumbs on the bottom of a 9x13 pan.
Place the broccoli layer on top of the breadcrumbs. Bake this first layer for 20 minutes.
Add the cauliflower layer on top of the broccoli layer. Bake for another 20 minutes.
Place the sweet potato layer on top of the cauliflower. Bake for the remaining 20 minutes.
Serving Size: Makes 24 2in by 3in servings
Number of Servings: 24
Recipe submitted by SparkPeople user KNIT1PURL2LOSE3.
SWEET POTATO LAYER:
Shred potatoes, carrot and apple, and combine all ingredients for the sweet potato layer. Pour batter into bottom layer of prepared pan.
BROCCOLI LAYER:
Cook frozen broccoli in boiling water; cover pot and simmer. When broccoli is soft enough to mash with a fork, drain. Combine broccoli with eggs, mayonnaise, flour, onion, garlic powder, and salt. Mix together well.
Pour broccoli mixture on top of the sweet potato layer into the pan, keeping the layers separate.
CAULIFLOWER LAYER
Cook frozen cauliflower as for broccoli. When cauliflower is soft enough to mash with a fork, drain. Combine cauliflower with eggs, mayonnaise, flour, onion, garlic powder, and salt, as for broccoli. Pour cauliflower mixture on top of the broccoli layer into the pan, keeping the layers separate. Bake, uncovered, at 350 degrees F for 1 hour or until a tester inserted into the center comes out clean.
Divide into 24 2 inch by 3 inch portions.
OR Please note simplified directions:
-1 lb. sweet potatoes
-2 lbs. frozen cauliflower
-2 lbs. frozen broccoli
Cook each vegetable separately until soft. Mash.
To each cooked vegetable add:
-4 eggs
-1/2 cup mayo
-3 Tbsp flour
-3 Tbsp oil
-salt
Preheat oven to 350 degrees F.
Spread some bread crumbs on the bottom of a 9x13 pan.
Place the broccoli layer on top of the breadcrumbs. Bake this first layer for 20 minutes.
Add the cauliflower layer on top of the broccoli layer. Bake for another 20 minutes.
Place the sweet potato layer on top of the cauliflower. Bake for the remaining 20 minutes.
Serving Size: Makes 24 2in by 3in servings
Number of Servings: 24
Recipe submitted by SparkPeople user KNIT1PURL2LOSE3.
Nutritional Info Amount Per Serving
- Calories: 200.3
- Total Fat: 14.7 g
- Cholesterol: 65.0 mg
- Sodium: 534.2 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 2.4 g
- Protein: 3.7 g
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