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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
    percent.


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