Savoury Matzo Pudding
3
Points®
Total time: 2 hr 20 min • Prep: 20 min • Cook: 1 hr 15 min • Serves: 12 • Difficulty: Easy
Almost like stuffing with a crispy top. The perfectmate for pot roast or roast chicken. Garnish withfresh parsley just before serving.
Ingredients
Raw egg
3 large
Egg whites
3 serving(s), large
Kosher salt
2 tsp(s)
Black pepper
½ pinch(es)
Chicken broth
2 cup(s)
Matzo
10 item(s)
Onion
2 cup(s), chopped
Celery
1 cup(s)
Mushrooms
½ pound(s)
Canola oil
2 tbsp(s)
Fresh parsley
2 tbsp(s)
Instructions
1
Preheat oven to 350°F. Coat a 3 quart ovenproof baking dish (about 13x 7inches) with cooking spray.
2
In a large bowl, whisk together eggs, egg whiles, salt and pepper until wellcombined; stir in broth.
3
Run each sheet of matzo under cold water and shake off excess moisture; crumble matzo into egg mixture and stir well to coat. Refrigerate for 30 minutes, tossing once or twice.
4
Meanwhile, coat a large skillet with cooking spray; set over medium heat. Add onions and celery; sauté until onions turn translucent, about 10 minutes. Add mushrooms; cook, stirring frequently, until vegetables brown and start to caramelize, about 15 to 20 minutes.
5
When eggs are almost all absorbed by matzo, stir in vegetable mixture until wellcombined; spoon mixture into prepared dish and smooth out top. Drizzle oil over top of matzo pudding; bake until top is crisp, about 45 minutes. Allow to cool for about 15 minutes before cutting into 12 equal portions. Garnish with parsley and serve.
6
Yields 1 piece per serving.
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