Carrot dishes are commonly served for Rosh Hashanah because when cooked and sliced into circles, the carrots resemble coins in color and shape thereby signifying prosperity. For me, a kugel combining both apples and carrots is the perfect way to honor this custom. This is also from Joan Nathan’s “The Jewish Holiday Kitchen.”
4 eggs, separated
½ cup sugar
1 cup grated raw carrots (tightly packed, about 2-3 medium to large carrots)
¼ cup shredded apple (about ½ apple)
¼ cup red wine (white is fine)
2 tbsp lemon juice
½ tsp lemon zest
1/3 cup potato flour (can substitute cornstarch, but will be less flavorful)
Preheat oven to 375° F.
With an electric beater, beat egg yolks with sugar until light in a large bowl.
Add grated carrot, shredded apple, wine, lemon juice and zest, and potato flour/cornstarch. Mix well. Set aside.
In a medium bowl, beat egg whites with clean beaters until stiff peaks form. Fold into carrot mixture.
Spoon mixture into well-greased 1½ quart casserole dish.
Bake 35 -45 minutes, or until golden brown. (If served immediately, kugel will be puffy. It will deflate as it cools.)