Potato-carrot charlotte

Yield: 6 servings

Measure Ingredient
1 cup Grated carrots
¾ cup Water
3 cups Grated, drained potatoes
3 \N Egg yolks -- beaten
4 tablespoons Cracker meal
1½ teaspoon Salt
1 teaspoon Sugar
½ teaspoon Ginger
4 tablespoons Melted butter or fat
3 \N Egg whites -- stiffly
\N \N Beaten

Cook the carrots in the water for 15 minutes. Let cool in the water.

Mix the potatoes, egg yolks, cracker meal, salt, sugar, ginger, butter or fat and the undrained carrots. Fold in the egg whites.

Turn into a greased 2-quart baking dish. Bake in Recipe By : Jennie Grossinger - "The Art Of Jewish

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