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Fersiwn carb is o kugel tatws Iddewig traddodiadol!
A box grater and a 20cm square ovenproof dish. A food processor with a grating disc saves time.
1.
Cynheswch y popty i 180c.
2.
Suriwch ddysgl ddwfn gydag 1 llwy fwrdd o olew olewydd.
3.
Cymysgwch yr wyau ynghyd â halen a phupur.
4.
Ychwanegwch y cymysgedd seleriac, y winwnsyn a'r wy i'r ddysgl, a'i gymysgu i gyfuno.
5.
Defnyddiwch fforc neu lwy i wthio i lawr i gael cymysgedd dynn a top gwastad.
6.
Dryswch 2 lwy fwrdd o olew olewydd dros ben y cymysgedd seleriac.
7.
Rhowch yn y popty am tua awr, pan ddylai'r top fod yn frown a chreipiog, ond heb losgi.
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Storage information
Cool within 2 hours, then cover and refrigerate for up to 2 days. Freeze individual slices for up to 3 months and defrost overnight in the fridge. Reheat in the oven at 180°C (160°C fan) until steaming hot all the way through (10–15 minutes).
Tip
Crispy edges: Squeezing the vegetables really well and heating the oil in the dish first are the two keys to a crisp kugel. Lower carb: Leave out the potato and use 500g celeriac.
Cost-saving tips
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