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Sweet
Carrot Kugel |
Ingredients:
- 3 large eggs,
separated
- 5 tablespoons sugar, divided
- 3 tablespoons flour
- 4 medium carrots, peeled and grated
(about 1 2/3 cup)
- 1 tablespoons plus 1 teaspoon sweet red wine
pinch of salt
- 2 teaspoons lemon juice
- 1/4 cup blanched ground almonds
- 1 3/4 teaspoon grated lemon rind
- 4 tablespoons matzo meal
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Preheat oven to 350°F. Grease a 9 x 9 baking
dish.
Beat egg yolks with 3 tablespoons of the
sugar in large bowl about 2 minutes or until
thick and light. Stir in grated carrots,
almonds, matzo meal, flour and salt. Add
wine, lemon juice and lemon rind and mix
well.
In a separate bowl, beat egg whites until
stiff but not dry. Add remaining 2
tablespoons of sugar and continue beating at
high speed for 30 seconds or until glossy.
Fold one quarter of whites quickly into
carrot mixture. Spoon this mixture over
remaining whites and fold together quickly
but lightly. Transfer to prepared baking
dish and bake for 35-40 minutes or until
firm and golden brown. Serve hot or warm. |
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Kugel
--
Rosh HaShanah |
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