Carrot CupsCuisine: Pesach Category: Vegetable Servings: 8 Ingredients:1/3 cups unsalted margarine, melted and cooled plus more for greasing2 lbs. of carrots, peeled and cut crosswise into l inch pieces (5 cups) l/4 cup matza cake meal l/4 cups potato starch l/2 tsp. salt 3 large eggs, separated l/4 cup sugar 1 tsp. grated fresh orange zest 1/4 tsp. vanilla Needed: a muffin pan with l2 muffin cups Instructions:Cook carrots in boiling salted water until tender, about 15 to 20 minutes Preheat oven to 350 and brush muffin cups with margarine Drain carrots and puree in a food processor until very smooth - about 1 minute. Whisk together matzo cake meal, potato starch and salt in small bowl. Beat together egg yolks, sugar, zest and vanilla in large bowl until thick and pale - about 3 minutes. Reduce speed and mix in cake meal mixture Add carrot puree and 1/3 cups margarine and mix until just combined. Beat whites until they hold stiff peaks. Fold one third of whites into carrot mixture to lighten, then fold in remaining whites gently, and thoroughly. Divide batter among muffin cups. Bake until browned on edges, and a pick inserted into center of carrot cup comes out clean, 40 to 45 minutes. Cool 5 minutes, then run a knife around edges of carrot cups and turn onto serving dish. Serve warm Note: Carrot cups can be made one day ahead and cooled completely, then chilled in an airtight container. Reheat on baking sheet in 350 oven five to ten minutes until hot.Click Here To Return To The Recipe List This Page Generated By: |