Carrot Soufflé Ring

This carrot ring is typical of soufflé-like Passover dishes, relying on the beaten egg whites to provide height and a light texture. The recipe can be doubled for a large crowd.


Preheat oven to 350°.

Place the carrots in a saucepan. Add bay leaf, onion, salt, and boiling water to cover. Cover and simmer until the carrots are quite tender (20 minutes). This can be done in the microwave.

Remove the onion and bay leaf, drain the carrots and mash thoroughly (since I make this kugel on the same day that I make either the gefilte fish or chicken soup for Passover, I use the carrot cooking water in one of those two recipes). Stir in the cinnamon, ginger, 1 tsp. salt and pepper to taste.

In a bowl, beat the egg yolks with the sugar until very thick and lemon colored. Stir in the carrot mixture.

In another bowl, beat the egg whites until stiff but not dry, and fold into the carrot mixture, alternating with the matzoh meal and nuts.

Turn into a greased 2-3 quart ring mold, set in a bain marie (a boiling water bath). Bake 40 minutes until set. Serves 12.

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