| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 6 | Servings | ||
INGREDIENTS
| 1 | lb | Carrots |
| 1 | Apple; cored | |
| 4 | tb | Sugar |
| PAM or oil for casserole | ||
| 1 | ds | Salt |
| 2 | tb | Margarine |
| 1/2 | ts | Cinnamon |
INSTRUCTIONS
(Adapted from "Cooking the Polish Jewish Way" by Eugeniusz Wirkowski) (Total time: 1 hour, 20 minutes) 1. Peel the carrots and the apple and cut both in quarters. With a food processor, grate carrots and apple roughly. Sprinkle the mixture with sugar and set aside. 2. Preheat oven to 350 degrees. 3. Bring I cup of water to a boil and transfer to a small heavy greased casserole with a lid. Add salt the carrot mixture, the margarine and the cinnamon. Cover and bake in oven I hour, until carrots are soft. Yield: 6 servings. Approximate nutritional analysis per serving: 110 calories, 4 grams fat 0 milligrams cholesterol, 135 milligrams sodium, I gram protein, 20 grams carbohydrate. Posted to JEWISH-FOOD digest by NSherma@aol.com on Aug 24, 1998, converted by MM_Buster v2.0l.
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