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Category: Recipes
Prep Time: Cook Time: Total Time:
Holiday Carrot Pudding
3 cups thinly sliced carrots
1 bay leaf
1 medium onion, quartered
1/4 teaspoon salt
1 tablespoon ground cinnamon
pinch ground nutmeg
1 tablespoon ground ginger
5 large eggs, separated
3/4 cup sugar
1/2 cup matzo meal
1 cup chopped walnuts
Place the carrots in a large saucepan with just enough water to cover them. Add the bay leaf, onion and salt. Cover and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes. Remove the bay leaf and onion and drain the carrots.
Mash the carrots with a potato masher or in your food processor. Stir in the cinnamon, nutmeg and ginger. Pulse 2 to 3 times or beat with a wire whisk until smooth. Remove to a large bowl and set aside.
In a large bowl, beat the egg yolks and sugar with a wire whisk. Add to the carrots. With an electric mixer, beat the egg whites until stiff. Fold them into the carrot mixture along with the matzo meal. Add the nuts and mix everything well.
Preheat the oven to 350 degrees. Butter a 9 by 13 inch baking dish. Pour the carrot mixture into the dish and bake for 40 minutes or just until firm.
Serves 8.
Holiday Carrot Pudding
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Category: Recipes
Prep Time: Cook Time: Total Time:
Holiday Carrot Pudding
3 cups thinly sliced carrots
1 bay leaf
1 medium onion, quartered
1/4 teaspoon salt
1 tablespoon ground cinnamon
pinch ground nutmeg
1 tablespoon ground ginger
5 large eggs, separated
3/4 cup sugar
1/2 cup matzo meal
1 cup chopped walnuts
Place the carrots in a large saucepan with just enough water to cover them. Add the bay leaf, onion and salt. Cover and bring to a boil. Reduce the heat and simmer until tender, 15 to 20 minutes. Remove the bay leaf and onion and drain the carrots.
Mash the carrots with a potato masher or in your food processor. Stir in the cinnamon, nutmeg and ginger. Pulse 2 to 3 times or beat with a wire whisk until smooth. Remove to a large bowl and set aside.
In a large bowl, beat the egg yolks and sugar with a wire whisk. Add to the carrots. With an electric mixer, beat the egg whites until stiff. Fold them into the carrot mixture along with the matzo meal. Add the nuts and mix everything well.
Preheat the oven to 350 degrees. Butter a 9 by 13 inch baking dish. Pour the carrot mixture into the dish and bake for 40 minutes or just until firm.
Serves 8.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.