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Carrot Puff
This recipe is kosher for Passover.
Carrot Puff Eileen Goltz | Dairy
1 hour, 30 minutes 20 minutes
1 hour, 10 minutes
4 servings

  • 2½ cups carrots
  • 2 egg yolks, beaten
  • 1½ cups milk
  • 1 cup matzah farfel
  • 2 Tablespoons finely-chopped onion
  • 2 egg whites
  • Salt and pepper to taste

  1. In a pot of boiling water cook the carrots until soft.
  2. Mash the carrots and season with salt and pepper
  3. Preheat oven to 350°F. Grease a 2 quart casserole dish.
  4. In a bowl combine the cooked carrots, egg yolks, milk, farfel and onions. Mix to combine and add salt and pepper to taste.
  5. In the bowl of an electric mixer beat the egg whites until they are stiff and then fold them lightly into the carrot mixture.
  6. Turn into prepared casserole dish and bake for 45 to 60 minutes, or until knife inserted comes out clean.

Serve immediately. This recipe can be doubled or tripled.

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