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Carrot Puff

This is a tasty and unique dessert. The carrots are cooked a long time, so they are nice and sweet.
Ingredients
- 2 cups carrots, finely diced
- 2 tablespoons butter or ghee
- 1 cup onions, minced
- 1 egg, separated
- ¼ teaspoon salt
- Generous dash powdered cloves
- Lemon wedge
Directions
Steam carrots until very tender, about 20 minutes. Melt butter or ghee over low heat and cook onion until tender. Preheat oven to 350 ̊F. Purée carrots in blender. Add egg yolk and beat until smooth. In a small bowl, beat egg white until stiff, then fold into carrot mixture. Add salt and cloves. Turn mixture into buttered 5 x 9-inch glass loaf pan and bake for 20 to 25 minutes. Serve hot with a lemon wedge. Serves 4.
Adapted from The Candida Albicans Yeast-Free Cookbook, 2nd edition, by Pat Connolly and Associates of the Price-Pottenger Nutrition Foundation (published by the McGraw-Hill Companies).
About the Author
Pat Connolly was the guiding light of PPNF for over 30 years, as teacher, curator, and executive director. She was instrumental in bringing new information to public awareness, including the treatment of Candida albicans and the importance of organic gardening and farming.
Purchasing The Candida Albicans Yeast-Free Cookbook, 2nd edition via the Amazon link helps support Price-Pottenger.
Check out these other recipes from Pat Connolly:
Published in the Price-Pottenger Journal of Health & Healing
Spring 2014 Volume 38 Number 1
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