Carrot kugel
prep: 10 minutes
cook: 20-25 minutes
serving: 4
Nutrition Facts
each serving
KCal
164
Carbs
9.1g
fiber
4.4g
Protein
9.3g
Fat
9.1g
Saturates
3.7g
Sugars
8.2g
Salt
0.65g
Fruit/Veg Portion
1
Ingredients
all 9 types- 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
Directions
5 steps in totalStep 1
Add the eggs, garlic, mustard, cream cheese, cheddar and pepper to a large bowl and mix well, beating with a fork.
Step 2
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.
Step 3
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.
Step 4
Bake in a preheated oven 180°C /Gas 4 for 20-25 minutes until the top is starting to brown.
Step 5
Allow to cool a little before serving or cool completely and refrigerate to use the following day.
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