4 large eggs, separated
1/2 cup granulated sugar
1/2 cup raw carrots, grated, tightly packed
1/2 cup raw potato, grated, tightly packed
1/4 cup apple, grated
1/4 cup red wine
2 tablespoons lemon juice
Lemon zest to taste as needed
1/3 cup potato flour
Preheat oven to 375°F.
Beat egg yolks with sugar until light. Add remaining ingredients except for egg whites, mix well.
Beat egg whites until stiff peaks form and fold into carrot-potato mixture. Spoon into a greased 1 1/2 quart casserole dish.
Bake 35 minutes, or until golden brown.
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories: 268
Calories from fat: 49
Total fat: 5 gm
Saturated fat: 2 gm
Cholesterol: 212 mg
Sodium: 77 mg
Carbohydrate: 45 gm
Protein: 8 gm