Carrot babka
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Carrots peeled & grated |
| 3 | eaches | Eggs seperated |
| 1 | cup | Bread crumbs |
| 3 | tablespoons | Butter |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Sugar |
| ⅔ | cup | Sour cream beaten |
| Salt to taste | ||
Directions
Mix bread crumbs and carrots then brown in 1 T of butter. Stir ½ cup sour cream, egg yolks, sugar, 2 T butter, flour, & salt. Combine with the egg whites which you just whipped and mix well. Mix the carrot-bread crumb mixture and pour the mixture into a greased baking dish. Cover and bake at 350 degrees F in pre-heated oven for 50 minutes. Serve hot with dollops of the remaining sour cream. ORIGIN: Lesya Voroshovskaya, Kiev-Ukraine, circa 1996