Sweet Potato Kugel with Red Peppers

  4lg (2 lb) sweet potatös; peeled
  1sm onion; quartered
  1.5c parsley sprigs
  1lg red bell pepper; cored and diced in 1/2-inch pieces
  0.5c ground almonds
  0.75c fat-free chicken or vegetable broth
  2 eggs
  2 egg whites
  3tb vegetable oil
  0.75ts salt
  1ts white pepper
   Philadelphia Inquirer (on-li



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

Cut sweet potatös 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 potatös 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 Portion(en)s.

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 potatös.
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




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