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Ингредиенты
- 1/2 c. (packed) minced fresh parsley
- 1 sm Bunch fresh watercress
- 6 x Hand-boiled Large eggs
- 1/2 med Sized onion
- 1/4 tsp Salt
- 1 tsp Prepared white horseradish, to taste (up to 2)
- 1 Tbsp. Lowfat sour cream (up to 2) Pepper
Инструкции
- Many of you talked about having egg and onion for shabbat. This was new to me but it reminded me of a wonderful recipe I have used from the incredible the most dog eared of all my vegetarian cookbooks. The recipe is dairy but it is also one of the dividends of a vegetarian Shabbat dinner.
- Method
- 1. Mince the parsley and watercress separately using the steel blade with the motor running steadily till each is find and feathery. Transfer to a medium-sized bowl.
- 2. Process the Large eggs and onions separately using the steel blade attachment, pulsing on and off till the Large eggs and oinions are each finely grated. Add in them to the bowl.
- 3. Add in remaining ingredients and fold everything together with a rubber spatula. Mold into a mound in an attractive serving dish, cover tightly with plastic wrap and refrigerateat least several hrs before serving. Serve with Challah.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 70g | |
| Calories 46 | |
| Calories from Fat 22 | 48% |
| Total Fat 2.45g | 3% |
| Saturated Fat 1.41g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 610mg | 25% |
| Potassium 109mg | 3% |
| Total Carbs 5.56g | 1% |
| Dietary Fiber 1.0g | 3% |
| Sugars 2.92g | 2% |
| Protein 0.9g | 1% |
