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CARROT KUGEL
Source: "The Jewish Holiday Kitchen", by Joan Nathan Yield:
· 6 servings
· 4 eggs, separated
· 1/2 c. sugar
· 1 c. grated raw carrot, tightly packed
· 1/4 c. shredded apple
· 1/4 c. red wine
· 2 Tbsp. lemon juice
· 1/2 tsp. grated lemon peel
· 1/3 c. potato starch
Preheat oven to 375 degrees F. Beat the egg yolks with the sugar until light. Add the grated carrot, shredded apple, wine, lemon juice, lemon peel, and potato flour. Blend well. Beat the egg whites until stiff peaks form and fold them into the carrot mixture. Spoon into a well greased 1 1/2 quart casserole. Bake for 35 minutes, or until golden brown. *Note: If you serve it immediately, the kugel will be very puffy. Served cold, it will fall a bit.
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