Sweet Potato Kugel with Red Peppers

Rezept für 8 - Portionen

Zutaten
Menge	Einheit	Zutat
4	gross	(2 lb) sweet potatoes; peeled
1	klein	onion; quartered
1.5	Tasse (250ml)	parsley sprigs
1	gross	red bell pepper; cored and diced in 1/2-inch pieces
0.5	Tasse (250ml)	ground almonds
0.75	Tasse (250ml)	fat-free chicken or vegetable broth
2		eggs
2		egg whites
3	Esslöffel	vegetable oil
0.75	Teelöffel	salt
1	Teelöffel	white pepper
		PHILADELPHIA INQUIRER (on-li

....

Kategorien
!	Side-dishes
	Potato

Zubereitung:
.	Preheat oven to 350 degrees. Spray a 2 1/2-quart baking dish with non-stick vegetable spray. Cut sweet potatoes into 2-inch chunks. Place in food processor with onion, and chop coarsely (may need to be done in two batches). Add parsley and process to chop sweet potatoes finely. Spoon into a large bowl. Add red bell pepper, almonds, broth, eggs and egg whites, 1 tablespoon oil, salt and pepper. Mix thoroughly. Spoon into prepared baking dish. Drizzle remaining oil over. Cover lightly with foil. Bake in preheated oven 1 1/4 hours, removing foil last 15 minutes. Kugel should be nicely browned and vegetables tender. Advance preparation instructions: Cool. Place a layer of wax paper on surface, then cover tightly with foil. Label and freeze. Transfer to refrigerator 24 hours before needed. Remove wax paper, cover again with foil and place in preheated 350-degree oven for 40 minutes or until heated through. Makes 8 to 10 servings. Source: Myra Chanin and Ethel Hofman PHILADELPHIA INQUIRER (on-line edition), 9/24/97 With vegetable stock, this would be an excellent vegetarian entree. Notes: Increase the amount of onion to at least one large onion and preferably two medium onions. Dice the onion separately from the sweet potatoes. Using some portion of the oil, slowly saute the onions until translucent and golden. (Patience is so the onions caramelize.) Add the sauteed onion to the sweet potato mixture according to the directions above. Decrease the amount of parsley to taste. I estimate I used 1/2 cup only. rec.food.cuisine.jewish, September 1998 posted by Karen Selwyn <pkselwyn@erols.com> #AT Petra Hildebrandt #D 18.01.1998 #NI ** #NO Gepostet von: Petra Hildebrandt #NO EMail: phildeb@ibm.net

Zubereitung:

Preheat oven to 350 degrees. Spray a 2 1/2-quart baking dish with non-stick
vegetable spray.

Cut sweet potatoes into 2-inch chunks. Place in food processor with onion,
and chop coarsely (may need to be done in two batches). Add parsley and
process to chop sweet potatoes finely. Spoon into a large bowl. Add red bell
pepper, almonds, broth, eggs and egg whites, 1 tablespoon oil, salt and
pepper. Mix thoroughly. Spoon into prepared baking dish. Drizzle remaining
oil over. Cover lightly with foil.

Bake in preheated oven 1 1/4 hours, removing foil last 15 minutes. Kugel
should be nicely browned and vegetables tender.

Advance preparation instructions: Cool. Place a layer of wax paper on
surface, then cover tightly with foil. Label and freeze. Transfer to
refrigerator 24 hours before needed. Remove wax paper, cover again with foil
and place in preheated 350-degree oven for 40 minutes or until heated
through.

Makes 8 to 10 servings.

Source: Myra Chanin and Ethel Hofman
PHILADELPHIA INQUIRER (on-line edition), 9/24/97

With vegetable stock, this would be an excellent vegetarian entree.

Notes:

Increase the amount of onion to at least one large onion and preferably two
medium onions. Dice the onion separately from the sweet potatoes. Using some
portion of the oil, slowly saute the onions until translucent and golden.
(Patience is so the onions caramelize.) Add the sauteed onion to the sweet
potato mixture according to the directions above.

Decrease the amount of parsley to taste. I estimate I used 1/2 cup only.

rec.food.cuisine.jewish, September 1998
posted by Karen Selwyn <pkselwyn@erols.com>

#AT Petra Hildebrandt
#D 18.01.1998
#NI **
#NO Gepostet von: Petra Hildebrandt
#NO EMail: phildeb@ibm.net

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