Kugel is a traditional Jewish dish. It's usually made with noodles and is sweet, but savoury versions are also made, with potatoes or carrots. It makes an excellent light lunch or supper served with salad and can be eaten hot or cold.
Serves
4
Prep
10 minutes
Cook
20-25 minutes
Each 196g serving contains (excludes serving suggestion)
KCal
164
Carbs
8.7g
Fibre
4.3g
Protein
9.7g
Fat
9.1g
Saturates
3.70g
Sugars
7.9g
Salt
0.60g
Portion Fruit & Veg
1
Ingredients
Ingredients
2 eggs
1 clove garlic, crushed
1 tsp Dijon mustard
50g reduced-fat cream cheese
50g reduced-fat mature cheddar, finely grated
good pinch white pepper
500g carrots
50g onion, grated
2 tsp sunflower oil
- Add the eggs, garlic, mustard, cream cheese, cheddar and pepper to a large bowl and mix well, beating with a fork.
- Grate the carrot and onion, add to the egg and cheese mixture and beat together so that the carrot is completely coated with the mixture.
- Oil an oven proof pie dish or tin 15-18 cm in diameter. When coated, add the mixture and lightly press to ensure it’s evenly spread.
- Bake in a preheated oven 180°C /Gas 4 for 20-25 minutes until the top is starting to brown.
- Allow to cool a little before serving or cool completely and refrigerate to use the following day.
Chefs tips
- You could also flavour this dish with 2-3 tsp of freshly chopped herbs such as basil, oregano, tarragon, thyme or coriander.
- Try the dish with sweet potatoes rather than carrots. Ideal for a summer lunch or picnic.
