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Home : Diabetic Recipes : Regional_and_Ethnic_Cuisine/Jewish

Spinach Vegetable Kugel

The vegetables for this colorful, vitamin-packed kugel can be prepared quickly in the food processor. Double the recipe for a large crowd. It's a winner! Use frozen spinach instead of fresh if you prefer.

Servings: 6
Ratings Rating: 4.00, 1 Votes | Read Comments
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Ingredients

  • 10 oz. package (300g) fresh spinach
  • 2 onions, chopped
  • 1 stalk celery, chopped
  • 1 red pepper, chopped
  • 3 carrots, grated
  • 1 cup mushrooms, chopped
  • 1 tablespoon olive oil
  • 2 eggs plus 2 whites (or 3 eggs)
  • 3/4 teaspoon salt
  • 1/4 teaspoon each pepper and garlic powder
  • 1/2 teaspoon dried basil
  • 1/4 cup matzo meal

Directions

  1. Preheat oven to 350 degrees F. Wash spinach thoroughly. Remove and discard tough stems. Cook spinach in a covered saucepan until wilted, about 3 minutes (or microwave on HIGH for 4 minutes). Don't add any water. The water clinging to the leaves will provide enough steam to cook it. Cool and squeeze dry.
  2. Heat oil in a non-stick skillet on medium heat. Sauté onion, celery, red pepper and carrots for 5 minutes, until golden. Add mushrooms and cook 5 minutes longer (or cook vegetables uncovered in the microwave for 6 to 8 minutes on HIGH).
  3. Chop spinach coarsely. Combine with remaining ingredients and mix well. Pour into a sprayed 7" x 11" Pyrex casserole. Bake uncovered at 350F for 45 to 50 minutes, until firm. Cut into squares to serve.

Nutritional Information (Per Serving)
Calories: 81
Protein: 4 g
Fat: 2.7 g
Carbohydrates: 11 g
Exchanges: 1/3 Bread/Starch; 1/2 Vegetable

Source: The Diabetic Newsletter - 7/2/99
Author: Norene Gilletz

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