Kugel Inspired Veggie Yam Casserole
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 169.1
- Total Fat: 5.7 g
- Cholesterol: 138.8 mg
- Sodium: 76.8 mg
- Total Carbs: 23.8 g
- Dietary Fiber: 4.1 g
- Protein: 6.7 g
View full nutritional breakdown of Kugel Inspired Veggie Yam Casserole calories by ingredient
Introduction
This is a loose version of traditional Jewish kugel, however I changed it to use yams and fresh other vegetables. It is gluten free, too! I served it as a side dish with baked chicken and a green salad. This is a loose version of traditional Jewish kugel, however I changed it to use yams and fresh other vegetables. It is gluten free, too! I served it as a side dish with baked chicken and a green salad.Number of Servings: 8
Ingredients
-
3 medium yams, peeled and shredded
2 stalks celery, sliced
1.5 cups carrots, peeled and shredded
6 stalks asparagus, sliced
1/2 sweet yellow onion, sauteed
4 cloves garlic, sauteed
6 eggs
1 teaspoon each of basil, salt, pepper, oregano, or any other spice you like.
1 Tbsp. extra virgin olive oil
Directions
Preheat oven to 350. Lightly oil a casserole dish.
Note- I used a food processor. You will use the shredder, slicer, and standard metal blade. If you are doing this recipe without a FP, manually shred and chop the vegetables.
Saute the onion in EVOO, add chopped garlic at the last minute. Remove from heat and set to the side. In a food processor using the grater blade, grate the yams and carrots and pour into a bowl lined with a paper towel to absorb the moisture. Next, change to the slicing blade and slice the celery and asparagus. Set these aside. Third, change the blade to the regular metal blade and puree the sauteed onion and garlic.
Finally, in a very large bowl mix 6 eggs, the onion/garlic puree, and the seasonings. Then, add in all of the vegetables and mix well. Pour into a greased casserole dish and bake at 350 for an hour.
Serving Size: Makes 8 slices in a casserole pan
Number of Servings: 8
Recipe submitted by SparkPeople user SUGARSNACK.
Note- I used a food processor. You will use the shredder, slicer, and standard metal blade. If you are doing this recipe without a FP, manually shred and chop the vegetables.
Saute the onion in EVOO, add chopped garlic at the last minute. Remove from heat and set to the side. In a food processor using the grater blade, grate the yams and carrots and pour into a bowl lined with a paper towel to absorb the moisture. Next, change to the slicing blade and slice the celery and asparagus. Set these aside. Third, change the blade to the regular metal blade and puree the sauteed onion and garlic.
Finally, in a very large bowl mix 6 eggs, the onion/garlic puree, and the seasonings. Then, add in all of the vegetables and mix well. Pour into a greased casserole dish and bake at 350 for an hour.
Serving Size: Makes 8 slices in a casserole pan
Number of Servings: 8
Recipe submitted by SparkPeople user SUGARSNACK.