Sweet carrot pudding for passover
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Grated carrots; raw, lightly packed |
| ½ | cup | Shredded unpared apple |
| 1 | Lemon grated rind and juice | |
| ½ | cup | Potato flour |
| 2 | tablespoons | Matzo meal |
| 1 | cup | Sugar |
| ½ | cup | Red sweet wine |
| 8 | Eggs; separated | |
| ½ | cup | Cold water |
| ½ | cup | Honey |
| 1 | teaspoon | Potato flour |
| 2 | Eggs; separated | |
| 1 | cup | Red wine |
| 1 | teaspoon | Orange rind |
Directions
WINE SAUCE
Here is a recipe I found for a carrot pudding which sounds delicious.
Mix thoroughly carrots, apple, lemon rind, juice, potato flour, matzo meal, sugar wine, and egg yolks. Beat egg whites until stiff and fold into carrot mixture. Pour into well greased 8 x 8 inch pan and bake at 375degrees for 45 minutes. Serve hot.
Wine Sauce: Combine water, honey and potato flour in saucepan. Cover and cook over low heat, stirring constantly, until thickened and smooth. Beat egg yolks well and without washing beaters add a small amount of hot mixture slowly. Slowly add to saucepan, stirring constantly. When thoroughly mixed, remove from heat. Stir in wine; beat egg whites and fold into mixture. Add rind. Pour over pudding.
Posted to JEWISH-FOOD digest by Dobie607<Dobie607@...> on Apr 6, 1998