Name: Moroccan-Flavored Carrot Kugel
Yield: Yield: about 6 Servings
Cuisine: Morocco
Ingredients: 1 tablespoon olive, avocado, or canola oil, plus additional for greasing the pan; ½ teaspoon ground cinnamon; ¾ teaspoon ground cumin, preferably freshly toasted and ground; 1½ teaspoons dried mint; Salt and freshly ground black pepper; Cayenne; 2 teaspoons fresh lemon juice; 1 cup fresh carrot juice or Vegetable Stock; fresh mint or parsley sprigs; 3 large eggs, separated; 1 teaspoon finely minced garlic; 2 cups scraped and finely grated carrots, preferably organic; 1 whole matzoh (egg matzoh works particularly well here)

Preparation info

Yield: about
6
Servings

Difficulty
Medium

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Sweet, golden carrots are an Ashkenazi favorite not only around the fall holidays, but throughout the year as well. This light, airy pareve kugel is not at all dense and sodden like many vegetable puddings. Mint provides refreshing grace notes (I use dried here because an equivalent amount of fresh mint would compromise the mousse-like texture of this kugel.) And fresh carrot juice, either home-juiced or purchased from a greengrocer or health food store, adds a delicate sweetness to the kug