Denise says:
For me, kugels are for Yom Tovs and Shabbats, regardless of their variety. 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. This carrot recipe has a great flavour 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 makes serving easy. Serve it with cold meats or hot for the Friday night or the Yom Tov meal.
Will freeze
Can be made in advance
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Makes: 2 trays – Serves: 10-15 people
Ingredients:
1 tablespoon vegetable oil – for greasing the tin1 kg pound carrots – peeled and grated
1 onion – peeled and grated.
2 teaspoons ground cinnamon
1 teaspoon salt
1 tablespoon brown sugar
Juice of ½ lemon
¼ teaspoon ground nutmeg
1 ½ teaspoons baking powder
1 teaspoon bicarbonate of soda
6 eggs
100g plain flour
100g fine matzo meal
Freshly ground black pepper – to taste
Garnish
Dusting of ground cinnamon and sprigs of parsley
Method
1)Pre-heat the oven to 200 C/ 400 F/ Gas mark 6.2)Line a 30 cm / 12 inch x20 cm/ 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 bicarbonate of soda in a mixing bowl.
4)Add the eggs, flour, matzo 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