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Israeli and Jewish   -   Potatoes Charlotte   adapted from the molly goldberg jewish cookbook

  • 3 Medium Carrots -- grated
  • 3/4 Cup Water
  • 5 Medium Potatoes -- peeled,grated,draine
  • 1/4 Cup Matzo Meal
  • 3 Medium Eggs -- separated
  • Salt And Pepper -- to taste
  • 1 Teaspoon Sugar
  • 3 Tablespoons Olive Oil
Directions combine carrots and water in saucepan. boil, cook 10 minutes. cool but do not drain. preheat oven to 350 degrees. Mix undrained carrots with potatoes, egg yolks, matzo meal, salt, pepper, sugar and oil. beat the egg whites until stiff and fold in. pour into greased 1 1/2 quart casserole. bake 1 hour until set and browned on top.
Serves 4
Time to Make 0:00

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