CARROT RING II
Source: The Complete Passover Cookbook by Frances AvRutick, Jonathan David, 1985
Yield: 6 servings
- 1 pound peeled carrots
- 1/2 cup matzo meal
- 1/4 cup potato starch
- 1/2 tsp. salt
- 1/2 cup sugar
- 1 tsp. cinnamon
- 1 tsp. ginger
- Juice and grated rind of 1 lemon
- 1/2 cup sweet wine
- 1 egg
- 1/4 cup raisins
- 1/4 cup melted margarine or oil
Grate carrots, mix with remaining ingredients. Pour into greased
ring mold, and bake at 350� F. for 1 hour. Unmold onto a serving
dish.
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