In my estimation, kugels are dishes especially for Yom Tov and Shabbat, regardless of their variety. They are also an excellent way of enticing children to eat vegetables; they taste delicious hot or cold and, of course, can be prepared in advance.   This carrot recipe has a great flavor of cinnamon, lemon juice and nutmeg. Since this recipe freezes well, make double and keep one for another occasion.  It cuts up into squares, which make serving easy. Include them chilled with cold meats or hot for the Friday night or Yom Tov meal.
Will freeze – can be made in advance; Preparation Time: 20 minutes; Cooking Time: 40 minutes. Makes: 2 trays – Serves: 10 to15

1 tablespoon vegetable oil – for greasing the tin
2¼ pounds carrots – peeled and grated
1 onion – peeled and grated.
2 teaspoons ground cinnamon
1 teaspoon salt
1 teaspoon brown sugar
Juice of  ½ lemon
¼ teaspoon ground nutmeg
1½ teaspoons baking powder
1 teaspoon baking soda
6 eggs
1 cup all-purpose flour
1 cup fine matzah meal
Freshly ground black pepper – to taste
Garnish: Dusting of ground cinnamon and sprigs of parsley
     1. Preheat the oven to 400º F.
     2. Line a 12″x 8″ inch baking tray with non-stick baking parchment paper.
  3. Place the grated carrot, onion, cinnamon, nutmeg, salt, pepper, brown sugar, lemon   juice, baking powder and baking soda in a mixing bowl.
     4. Add the eggs, flour, matzah meal and mix well.
     5. Spoon kugel mixture into the prepared tin and level off the surface with a knife.
     6. Bake for 40 minutes or until firm and crispy.
     7. 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.

Denise Phillips is a Professional Chef and Cookery Writer. Phone: 01923 836 456
denise@jewishcookery.comWeb address: 


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