2 1/2 cups carrots, cooked, mashed, and seasoned with salt and pepper
2 egg yolks, beaten
1 1/2 cups milk
1 cup matzo farfel
2 tablespoons finely chopped onion
2 egg whites
salt and pepper to taste
Preheat oven to 350. Grease a 2 qt. casserole dish. In a bowl combine the cooked carrots, egg yolks, milk, farfel and onions. Mix to combine. Salt and pepper to taste. In the bowl of an electric mixer beat the egg whites until they are stiff and then fold them lightly into the carrot mixture. Turn into prepared casserole dish. Bake at 45-60 minutes, or until knife inserted comes out clean. Serve immediately. Serves 4. This recipe can be doubled or tripled.