CARROT RING FOR PASSOVER
This carrot ring recipe is made with grated carrots and is suitable for Passover. It makes a great side dish for beef brisket.
Provided by Barbara Rolek
Categories Side Dish
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Gather the ingredients.
- Heat oven to 300 F. Lightly coat a medium ring mold (8-cup capacity) or 8 individual mini Bundt pans with cooking spray.
- In a large bowl, cream sugar and oil . Beat in egg yolks and carrots.
- In a separate bowl, whisk together matzoh meal, baking soda, and salt. Add to carrot mixture, mixing well.
- Add water and lemon juice and combine thoroughly.
- In a separate bowl, beat egg whites until stiff but not dry, and stir 1/3 of the whites into the carrot mixture to lighten it.
- Then, fold in remaining whites, trying not to deflate the volume.
- Pour mixture into prepared mold(s). Bake 15 minutes at 300 F.
- Raise heat to 375 F and bake an additional 20 minutes (only 8 to 10 minutes for mini Bundt pans).
- Let cool 15 minutes before un-molding.
Nutrition Facts : Calories 253 kcal, Carbohydrate 52 g, Cholesterol 113 mg, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, Sodium 249 mg, Fat 3 g, ServingSize 8 servings of Carrot Ring, UnsaturatedFat 2 g
CARROT RING
A cross between a carrot cake and a carrot pudding, this velvety, warm, gently sweet side dish is a classic Jewish holiday offering. This version is adapted from Dana Green of Benicia, Calif., who got it from her grandmother. "Everyone who encounters it is wary of the name, carrot ring, but they end up loving it, they have seconds," Ms. Green said. You can make this ahead by allowing the ring to cool in the pan, then wrapping the whole thing in plastic wrap, pan and all, and freezing it for up to one month. Let thaw in the refrigerator overnight. Unwrap and reheat in a 300-degree oven for about 30 minutes or so before serving.
Provided by Melissa Clark
Categories vegetables, side dish
Time 1h15m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Grease a 4-cup tube pan or small Bundt pan.
- Put carrots in a small pot and cover with water by at least an inch. Bring to a boil and cook until carrots are tender, 20 to 30 minutes (the thinner the slices the more quickly they cook). Add more water if needed to keep carrots mostly submerged.
- Drain and mash the carrots with a potato masher or fork, then measure out 1 cup of the mash. (Reserve any remaining carrots to eat with a little butter and salt if you like.) Let carrots cool.
- Put baking soda and 1 tablespoon warm water in the bowl of an electric mixer and mix to dissolve. Add shortening or butter and sugar and beat until fluffy. Beat in egg, lemon juice and salt until smooth, then beat in carrots. Finally, beat in flour and baking powder.
- Pour batter into pan and smooth the top with a spatula. Bake until the top springs back when lightly pressed, 30 to 40 minutes. Serve warm.
Nutrition Facts : @context http, Calories 215, UnsaturatedFat 5 grams, Carbohydrate 16 grams, Fat 16 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 10 grams, Sodium 130 milligrams, Sugar 5 grams, TransFat 1 gram
CARROT KUGEL
View the quick and easy carrot kugel recipe from JOY of KOSHER. Perfect for holidays or any night of the week, it can be made in a pan or muffin tins.
Provided by aspindell
Categories Starches, Kugel Recipes, Side Dish, Vegetable Side
Time 55m
Yield 12
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350℉. Spray a 9-inch springform pan or muffin tin with cooking spray. 2. In a food processor, puree carrots, add flours, sugars, baking powder, applesauce, eggs, and vanilla, pulse until combined. 3. Pour batter into prepared pan. Bake for about 45 minutes or until set in the middle. Serve hot or at room temp by itself or with sour cream.
Nutrition Facts :
PASSOVER CARROT KUGEL
A sweet side for the seder menu. You can bake this as one large or as muffins. This is tasty hot or cold so it can travel for lunches during the week too.
Provided by s-t2384
Categories Apple
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Combine all the ingredients.
- Bake in greased pan, 45 minutes.
Nutrition Facts : Calories 271.3, Fat 15.1, SaturatedFat 2.2, Cholesterol 52.9, Sodium 31.4, Carbohydrate 32.8, Fiber 1.8, Sugar 20.5, Protein 3.1
CARROT CUPS
Steps:
- Put oven rack in middle position and preheat oven to 350°F. Generously brush muffin cups with margarine.
- Cook carrots in boiling salted water in a 3- to 4-quart heavy saucepan, uncovered, until very tender, 15 to 20 minutes. Drain carrots in a colander and purée in a food processor until very smooth, about 1 minute.
- Whisk together matzo cake meal, potato starch, and salt in a small bowl.
- Beat together egg yolks, sugar, zest, and vanilla in a large bowl with an electric mixer at high speed until thick and pale, about 3 minutes. Reduce speed to low and mix in cake-meal mixture until just combined. Add carrot purée and 1/3 cup margarine and mix until just combined.
- Beat whites in another large bowl with cleaned beaters until they just hold stiff peaks. Fold one third of whites into carrot mixture to lighten, then fold in remaining whites gently but thoroughly.
- Divide batter among muffin cups, then rap tin once or twice on work surface to eliminate any large air bubbles. Bake until browned on edges and a wooden pick or skewer inserted into center of a carrot cup comes out clean, 40 to 45 minutes. Cool in pan on a rack 5 minutes, then run a knife around edges of carrot cups and turn out onto a serving dish. Serve warm.
PASSOVER CARROT ALMOND CAKE
Make and share this Passover Carrot Almond Cake recipe from Food.com.
Provided by dojemi
Categories Dessert
Time 1h15m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F Grease bottom of 8" springform pan; dust with cake meal, shaking off excess.
- Using electric mixer, beat yolks and brown sugar in large bowl until slowly dissolving ribbon forms when beaters are lifted, about 5 minutes.
- Stir in carrots and vanilla.
- Using clean, dry beaters, beat whites with salt until soft peaks form.
- Gradually add sugar and beat until whites are stiff but not dry. Gently fold in yolk mixture.
- Combine almonds, 3 tablespoons cake meal and cinnamon.
- Fold gently into egg mixture.
- Turn into prepared pan, smoothing top.
- Bake until tester inserted in center comes out clean, about 1 hour. Immediately run knife around edge.
- Cool completely in pan onrack.
- Remove springform before serving.
Nutrition Facts : Calories 203.1, Fat 9.3, SaturatedFat 1.2, Cholesterol 84.6, Sodium 108.9, Carbohydrate 26.1, Fiber 2.4, Sugar 22.6, Protein 5.8
POTATO, CARROT, AND ZUCCHINI KUGEL
Provided by Diane Rossen Worthington
Categories Food Processor Potato Side Bake Passover Vegetarian High Fiber Dinner Carrot Zucchini Kosher Kosher for Passover Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Position rack in top third of oven and preheat to 400°F. Combine 3 eggs, half of onions, and half of green onions in processor. Blend until mixture is almost smooth and fluffy. Add half of potatoes, half of carrots, and half of zucchini. Blend until vegetables are finely chopped (bits of carrots and zucchini will remain). Transfer mixture to large bowl. Repeat with remaining 2 eggs, onions, and green onions, then potatoes, carrots, and zucchini. Add to mixture in bowl. Whisk in matzo meal, 2 1/2 teaspoons salt, and 1/2 teaspoon pepper, then 1/4 cup margarine.
- Brush remaining 1/4 cup margarine over bottom and sides of 13x9x2-inch glass baking dish. Place dish in oven until very hot, about 7 minutes. Pour kugel batter into hot dish. Bake until top is brown and crisp, about 1 hour.
- Cut kugel into squares; serve hot alongside brisket.
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