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Potato-Carrot Kugel

4 large eggs, separated
1/2 cup granulaed sugar
1/2 cup raw carrots, grated, tightly packed
1/2 cup raw potato, grated, tightly packed
1/4 cup apple, grated
1/4 cup red wine
2 tablespoons lemon juice
Lemon zest to taste as needed
1/3 cup potato flour

1. Preheat oven to 375°F.
2. Beat egg yolks with sugar until light. Add remaining ingredients except for egg whites, mix well.
3. Beat egg whites until stiff peaks form and fold into carrot-potato mixture. Spoon into a greased 1 1/2 quart casserole dish.
4. Bake 35 minutes, or until golden brown.

Makes 4 servings.

Nutrition Facts
Amount Per Serving
Calories: 268
Calories from fat: 49
Total fat: 5 gm
Saturated fat: 2 gm
Cholesterol: 212 mg
Sodium: 77 mg
Carbohydrate: 45 gm
Protein: 8 gm

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

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