Ingredients:
3 pounds carrots and/or parsnips
1/2 cup pineapple, minced small or crushed (if using canned crushed pineappple, drain very well)
3 eggs
1/4 cup Coffee Rich or milk substitute
1/2 cup flour or matzoh meal
3-4 tbsp honey
1/2 to 1 tsp cinnamon
1/8 tsp nutmeg
1 tbsp grated or 1/2 tsp ground ginger
salt and pepper to taste
fresh, sliced pineapple for garnish
Procedure:
Peel and boil carrots and/or parsnips until tender. Shock the vegetables in ice water to stop the cooking and to retain the bright color. Drain them very well. Puree in a food processor, and reserve in a large colander. Drain the vegetables well again.
Whip the eggs in a clean mixing bowl. Add all the other ingredients and season well. Divide the mixture into well greased molds or one large baking dish and place onto sheet pans into a preheated 325 degree oven. Pour hot water onto the sheet pans to provide steam while baking and bake for 35-40 minutes.
Test for doneness by inserting a skewer and internal temperature should reach 160 degrees and be firm on top. Garnish with sliced pineapple.
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