PASSOVER SQUASH PUDDING

Serving Size : 6

• 2 pounds summer squash -- peeled
• 2 carrots -- peeled
• 1 1/2 cups matzoh farfel -- or broken matzot
• 1/4 cup oil
• 3 eggs -- separated
• salt to taste

Brown farfel in oil. Cook veggies, and mash, Add farfel, salt, and egg yolks. Beat whites till stiff and fold in. Bake about an hour at 350F, till golden.

From: Annice Grinberg (VSANNICE@WEIZMANN.WEIZMANN.AC.IL)

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