A light and fluffy potato and carrot pudding with apple, red wine and lemon.
4 large eggs, separated
1/2 cup granulated 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
- Preheat oven to 375°F (190°C).
- Beat egg yolks with sugar until light. Add remaining ingredients except for egg whites, mix well.
- Beat egg whites until stiff peaks form and fold into carrot-potato mixture. Spoon into a greased 1 1/2 quart casserole dish.
- Bake 35 minutes, or until golden brown.
Makes 4 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.