Name: Carrot kugel
Prep time: 10 minutes
Cook time: 20-25 minutes
Yield: 4
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

Guide to the symbols

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

Prep

10 minutes

Cook

20-25 minutes

Each 196g serving contains (excludes serving suggestion)

KCal

164

Carbs

9.1g

Fibre

4.4g

Protein

9.3g

Fat

9.1g

Saturates

3.70g

Sugars

8.2g

Salt

0.65g

Portion Fruit & Veg

Nutritional information explained

What makes a healthy, balanced diet?

Ingredients

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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

Method

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.