Carrot pudding

Yield: 10 servings

Measure Ingredient
2 cups Carrots, grated
6 \N Eggs, separated
¼ cup Potato starch
⅓ cup Sweet red wine
2 teaspoons Lemon rind
¾ cup Sugar
⅓ cup Matzo meal
½ teaspoon Salt
1 tablespoon Lemon juice

Beat yolks until light and gradually add sugar, beating until thick.

Stir in carrots, matzo meal, starch and salt. Add wine, lemon juice and rind, blending thoroughly. Beat whites until stiff and not dry.

Fold into the carrot mixture carefully. Gently pour into greased 2 qt. baking dish. Bake at 350 F. for 45 minnutes. Serve hot or cold as a vegetable dish.

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