Carrot Kugel

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.)

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