Carrot And Quinoa Kugel Recipes

POTATO CARROT KUGEL

Steps:

• grate vegetables, place in large bowl.
• preheat oven to 400.
• beat eggs in small bowl, add with remaining ingredients.
• grease a 13x9 baking dish, add ingredients.
• bake aprox 1 hour until top is brown.

ELIANE'S (MY MOM) CARROT KUGEL

Steps:

• Preheat oven to 350°F.
• Grease a 9" pie dish.
• Beat eggs together in a large bowl.
• Add all other ingredients and mix together.
• Bake for approx 45 or until a knife comes out clean.

QUINOA AND CARROT KUGEL

Steps:

• Heat 1 tablespoon of the olive oil in a medium saucepan and add the onion. Cook, stirring, until the onion is just about tender, 3 to 5 minutes, and add the quinoa. Cook, stirring, for another 2 to 3 minutes, until the quinoa begins to smell toasty and the onion is tender. Add the water and salt to taste and bring to a boil. Add the carrots, cover, reduce the heat and simmer 15 to 20 minutes, until the quinoa and carrots are tender and the grains display a threadlike spiral. Uncover and use tongs to transfer the carrot sticks to a bowl. If any water remains in the pot, drain the quinoa through a strainer, then return to the pot. Place a dish towel over the pot, then return the lid and let sit undisturbed for 10 to 15 minutes
• Meanwhile, preheat the oven to 375 degrees and oil a 2-quart baking dish or gratin
• In a food processor fitted with the steel blade, purée the cooked carrots. Scrape down the sides of the bowl, add the cottage cheese and purée until the mixture is smooth. Add the eggs, salt (I suggest about 1/2 teaspoon), pepper and caraway, and purée until smooth. Scrape into a large mixing bowl. Add the quinoa and mix together thoroughly. Scrape into the oiled baking dish. Drizzle the remaining oil over the top and place in the oven
• Bake 40 to 45 minutes, until the top is lightly browned. Remove from the oven and allow to cool for at least 15 minutes before serving. Serve warm or at room temperature, cut into squares or wedges