Passover: betty's carrot pudding

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* Exported from MasterCook *

 

Betty's Carrot Pudding

 

Recipe By :Zell Schulman

Serving Size : 6 Preparation Time :0:00

Categories : Side Dishes

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups thinly sliced carrots

1 bay leaf

1 medium onion -- quartered

1/4 teaspoon salt

1 tablespoon ground cinnamon

1 Pinch ground nutmeg

1 tablespoon ground ginger

5 large eggs -- separated

3/4 cup sugar

1/2 cup matzo meal

1 cup chopped walnuts

 

Place the carrots in a large saucepan with just enough water to cover them. Add

the bay leaf, onion, and salt. Cover and bring to a boil. Reduce the heat and

simmer until tender, 15 to 20 minutes. Remove the bay leaf and onion and drain

the carrots.

 

Mash the carrots with a potato masher or in your food processor. Stir in the

cinnamon, nutmeg and ginger. Pulse 2 to 3 times or beat with a wire whisk until

smooth. Remove to a large bowl and set aside.

 

In a large bowl, beat the egg yolks and sugar with a wire whisk. Add to the

carrots. With an electric mixer, beat the egg whites until stiff. Fold them into

the carrot mixture along with the matzo meal. Add the nuts and mix everything

well.

 

Preheat the oven to 350 degrees. Butter a 9-by-13-inch shallow baking dish. Pour

the carrot mixture into the prepared baking dish and bake for 40 minutes or

until just firm.

 

Source:

" Passover Seders Made Simple "

S(Filename):

" http://www.inlandempireonline.com/food/stories/040401/seder.shtml "

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Per Serving (excluding unknown items): 361 Calories; 16g Fat (38.1% calories

from fat); 12g Protein; 46g Carbohydrate; 4g Dietary Fiber; 156mg Cholesterol;

158mg Sodium. Exchanges: 1 Grain(Starch); 1 1/2 Lean Meat; 1 1/2 Vegetable; 2

1/2 Fat; 1 1/2 Other Carbohydrates.

 

NOTES : Text from the review. Schulman's book is a life preserver for rookies

and a novelty for experienced seder hands looking for new fixings. The

73-year-old author offers six complete Passover meals, ranging from the

traditional Eastern European to an ecumenical potluck. Much more than a

cookbook, Schulman's book is a great resource for everything you want to know

about buying for, planning and cooking a seder. There's an explanation of

ceremonial foods, rituals, kosher wines, a pronunciation key, glossary, even

ingredient substitutions. The book also features additional recipes for every

course. Schulman, a grandmother who lives in Cincinnati, is eager to help me.

" Let the others share in making something, " she counsels. " It makes them feel

part of the seder. " For my entree, she brims with suggestions, warned about my

ban on brisket. A glazed salmon perhaps? Or chicken breasts with black cherry

preserves? How about the complete vegetarian menu with an eggplant-spread appe!

tize

r and wild mushroom ragout main course? -BY LAURIE LUCAS; THE PRESS-ENTERPRISE

 

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

 

 

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