While I thought a babka referred to a type of sweet bread, thanks to my Ukrainian cookbook I discovered that it can also refer to a type of pudding, a carrot pudding (or babka) to be exact. I was looking for something to go with my main course of the evening (peppers stuffed with meat and rice which you can get the recipe for by clicking here) and the simpleness of the recipe for carrot babka immediately drew me to it. Although I’m sure some of the nutritional value of a carrot dish is lost when ingredients such as bread crumbs, butter, sour cream and eggs are added, overall it was still a delicious alternative to the boring steamed carrots.
Carrot Babka-UkrainePosted on December 8, 2012
recipe from The Best of Ukrainian Cuisine by Bohdan Zahny
2 lbs. carrots
1 c. bread crumbs
3 T. butter
1/2 c. sour cream
2 T. sugar
2 T. flour
1/2 c. milk sauce or sour cream (I omitted this as it seemed like overkill)
salt to taste
Grate washed and peeled carrots. Mix with bread crumbs and slightly brown in butter. Stir together sour cream, egg yolks and combine with sugar, 2 T. butter, flour and salt. Combine with whipped egg whites and mix thoroughly. Place mixture in a greased baking pan and bake in a 350 degree oven for 45-50 minutes.