| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Passover, Side dish, Vegetables |
8 |
Servings |
INGREDIENTS
|
|
-SANDI BROOKS WFCJ53B |
| 4 |
|
Eggs; separated |
| 1/2 |
c |
Sugar |
| 1 |
c |
Tightly packed grated carrot |
| 1/4 |
c |
Shredded;peeled apple |
| 1/4 |
c |
Sweet red wine |
| 2 |
tb |
Lemon juice |
| 1/2 |
ts |
Grated lemon rind |
| 1/3 |
c |
Potato starch Grease for the casserole |
INSTRUCTIONS
In a large mixing bowl; beat the egg yolks with the sugar until light.
Add the grated carrots, shredded apple, wine, lemon juice and rind, and the
potato starch. Blend well.
In another bowl beat the egg whites until stiff; fold them into the yolk
mixture. Turn into a well greased 1 1/2 quart casserole.
Bake for 35 minutes in a preheated 375 oven or until nicely puffed and
set.
Serve hot or cold.
Serves 6
I have not tried this, but it sounded like a good side dish, that is not
too heavy.
Sandi in CT. 03/28 06:11 P.M.
Formatted by Elaine Radis; 3/92
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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