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Receta Noodle Vegetable Kugel With Pecans
by Global Cookbook

Noodle Vegetable Kugel With Pecans
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Ingredientes

  • 8 ounce Medium egg noodles
  • 1 1/2 Tbsp. Vegetable oil
  • 1 lrg Onion, minced
  • 2 x Cloves garlic, minced
  • 1/2 lb Small mushrooms, sliced
  •     Salt and freshly grnd pepper
  • 1 tsp Paprika
  • 2 lrg Carrots, peeled, coarsely grated
  • 1 sm Yellow crookneck squash, coarsely grated
  • 1 sm Zucchini, coarsely grated
  • 1/4 c. Minced parsley
  • 1 lrg Egg
  • 2 lrg Egg whites
  • 1/3 c. Chicken broth
  • 3 Tbsp. Finely minced pecans

Direcciones

  1. Preheat the oven to 350 degrees F. Cook the noodles in a large pot of boiling salted water uncovered over high heat, stirring occasionally, about 7 min or possibly till nearly tender but slightly hard. Drain, rinse with cool water, and drain well. Transfer to a bowl.
  2. Heat the vegetable oil in a large skillet over medium heat. Add in the onion and saute/fry about 7 min or possibly till golden brown. Add in the garlic, mushrooms, healthy pinch of salt, healthy pinch of pepper, and 3/4 tsp. paprika. Saute/fry about 3 min, stiring often.
  3. Add in the mushroom mix, carrots, yellow squash, zucchini and parsley to the noodles and mix well. In a small bowl, beat the egg with the egg whites and broth, add in to the noodles and mix well. Oil a 5- c. baking dish and add in the noodle mix. Sprinkle with pecans, then with remaining 1/4 tsp. paprika. Bake 45 min or possibly till set and lightly browned on top.
  4. Serve warm, from the baking dish.