Carrot Kugel
Over a year ago
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Ingredients
- 1 tbsp. vegetable oil – for greasing the tin
- 1 kg carrots – peeled and grated
- 1 onion – peeled and grated.
- 2 tsp. ground cinnamon
- 1 tsp. salt
- 1 tbsp. brown sugar
- ½ lemon Juice of
- ¼ tsp. ground nutmeg
- 1½ tsp. baking powder
- 1 tsp. bicarbonate of soda
- 6 eggs
- 100g plain flour
- 100g fine matzah meal
- to taste freshly ground black pepper
- to garnish Dusting of ground cinnamon and sprigs of parsley
Accompaniment
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Description
They are also an excellent way of enticing children to eat vegetables, taste delicious hot or cold and of course can be prepared in advance.
Method
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1
Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.
Line a 30 cm / 12 inch x20 cm/ 8 inch baking tray with non-stick baking parchment paper.
Place the grated carrot, onion, cinnamon, nutmeg, salt, pepper, brown sugar, lemon juice, baking powder and bicarbonate of soda in a mixing bowl.
Add the eggs, flour, matzah meal and mix well.
Spoon kugel mixture into the prepared tin and level off the surface with a knife.
Bake for 40 minutes or until firm and crispy.
Cool for 5 minutes. Remove from the tin and cut into squares.
To serve the stylish way: Dust the plate with some ground cinnamon and garnish with sprigs of parsley
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