Title: Carrot Babka
Categories: Ethnic European Vegetable Side
Yield: 8 Servings
| 2 | lb | Carrots peeled & grated |
| 3 | | Eggs seperated |
| 1 | c | Bread crumbs |
| 3 | tb | Butter |
| 2 | tb | Flour |
| 2 | tb | Sugar |
| 2/3 | c | Sour cream beaten |
| | | Salt to taste |
Mix bread crumbs and carrots then brown in 1 T of butter. Stir 1/2 cup sour
cream, egg yolks, sugar, 2 T butter, flour, & salt. Combine with the egg
whites which you just whipped and mix well. Mix the carrot-bread crumb
mixture and pour the mixture into a greased baking dish. Cover and bake at
350 degrees F in pre-heated oven for 50 minutes. Serve hot with dollops of
the remaining sour cream. ORIGIN: Lesya Voroshovskaya, Kiev-Ukraine, circa
1996