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Passover Carrol Kugel
MyCookbook Recipe Database
MyCookbook Member: Jocelyn Eskenazi
Recipe Category: Holiday
Recipe Preparation Level: moderate
PASSOVER CARROT KUGEL
Serves 10 to 12
From "Grandma Doralee Patinkin's Holiday Cookbook."
3/4 cup Passover cake meal
3/4 cup potato starch
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 pound margarine
1/2 cup vegetable oil
1/2 cup brown sugar
2 egg yolks
1 3/4 cups grated carrots
1/4 cup freshly squeezed lemon juice
Grated rind of 1 lemon
3 egg whites, stiffly beaten
Preheat oven to 350 degrees. Sift cake meal, potato starch, salt and
spices together; set aside. Combine margarine, oil, sugar and egg
yolks in a food processor. Blend well. Add carrots, lemon juice and
rind; blend again. Add dry ingredients. Remove batter to a large
bowl. Fold egg whites into batter. Pour into a 41/2-cup greased ring
mold or an 81/2-by-11-inch baking pan. Place in refrigerator
overnight. Remove from refrigerator; allow to stand at room
temperature for a half-hour prior to baking. Bake for 45-60 minutes
or until toothpick inserted into center comes out clean.
Per serving: 337 calories, 4 g protein, 33 g carbohydrates, 21g fat,
43 mg cholesterol, 242 mg sodium, 1 g fiber. Calories from fat: 57
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