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Potato-Carrot Kugel II (M, KLP)
Source: "Canadian Living Magazine," September 2002
Serves: 8

2 tablespoons vegetable oil
3 onions, thinly sliced
1-1/2 teaspoons dried thyme
5 cups grated baking potatoes (about 4 large)
1-1/2 cups grated carrots
3 eggs
1/2 cup chicken stock
1 teaspoon salt
1/2 teaspoon pepper

In large nonstick skillet, heat oil over medium heat; cook onions and thyme, stirring occasionally, until softened, about 8 minutes.

In large bowl, mix together potatoes, carrots and onion mixture. In separate bowl, whisk together eggs, stock, salt and pepper; add to potato mixture and mix until thoroughly combined.

Scrape into greased 9" (23cm) deep-dish pie plate; press mixture to level. Bake in 375°F (190°C) oven until top is golden and edge is crisp, about 1 hour.

To make-ahead: Let cool completely. Cover and refrigerate for up to 24 hours. Reheat in 325°F/160°C oven for 45 minutes. Let cool for 10 minutes before cutting.

Posted by Carole Walberg

Nutritional Info Per Serving: 52cal, 5g protein, 6g total fat (1g saturated fat), 22g carbohydrates, 2g fibre, 70mg cholesterol, 376mg sodium. RDI: 3% calcium, 6% iron, 50% vitamin A, 13% vitamin C, 11% folate.