CARROT KUGEL WITH APPLESAUCE
From the Kosher Palette Cookbook. Very moist and delicious. Make them in mini-muffin tins for bite size portions. Kids and adults love them.
Provided by Kishka
Categories Vegetable
Time 45m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Put carrots in a large saucepan and add water to cover. Boil over high heat for 25 minutes or until carrots are tender. Drain and place in a large mixing bowl. Mash carrots with a fork.
- Preheat oven to 350 degrees. Coat a 9-inch non-stick springform pan with non-stick cooking spray. (You can also use a tart pan with a removable bottom, muffin or mini-muffin tin. Be sure sides are at least 2 inches high.) Set aside.
- Add rest of the ingredients to the carrots. Beat at medium speed with an electric mixer until well blended. (Can also be mixed by hand.) Do not overbeat - should still have little bits of carrot.
- Pour mixture in pan. Bake for 45 minutes or until toothpick inserted in the center comes out clean. (For muffins, 30 minutes and mini-muffins, start checking after 20 minutes.).
Nutrition Facts : Calories 208.4, Fat 10.1, SaturatedFat 1.6, Cholesterol 35.2, Sodium 77.4, Carbohydrate 27.8, Fiber 0.9, Sugar 18.4, Protein 2.4
CARROT KUGEL
Make and share this Carrot Kugel recipe from Food.com.
Provided by brokenburner
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Combine all ingredients in a large bowl and mix well.
- Pour into a greased 9"x5" loaf pan. Bake for one hour at 350.
Nutrition Facts : Calories 203.2, Fat 10.1, SaturatedFat 1.6, Cholesterol 35.2, Sodium 204.2, Carbohydrate 26.7, Fiber 0.8, Sugar 17.6, Protein 2.3
CARROT KUGEL
Carrot Kugel --who would have thought of that? Well, the fabulous Lisa Stafford, that's who. Lisa recently posted her recipe for Carrot Souffle in my forums... http://www.elanaspantry.com/carrot-kugel/
Provided by Elanas Pantry
Categories Dessert
Time 1h30m
Yield 1 kugel, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cook carrots in a steamer until soft, about 20 minutes.
- Blend carrots, agave, cinnamon, orange rind, eggs and almond flour until smooth in vita-mix.
- Place mixture in a greased 8" square glass baking pan.
- Bake at 350° for 1 hour, until browned around the edges and done in the center.
- Serve warm out of the oven, or allow to cool, then refrigerate overnight and serve cold.
Nutrition Facts : Calories 115.2, Fat 4.2, SaturatedFat 1.3, Cholesterol 158.6, Sodium 147.5, Carbohydrate 14.2, Fiber 4.2, Sugar 6.6, Protein 6
CARROT KUGEL
Make and share this Carrot Kugel recipe from Food.com.
Provided by alizaweeza
Categories Vegetable
Time 1h15m
Yield 1 LARGE kugel
Number Of Ingredients 10
Steps:
- Mix dry ingredients.
- Add rest and bake for one hour at 325 degrees F.
Nutrition Facts : Calories 4505.3, Fat 241.6, SaturatedFat 35, Cholesterol 846, Sodium 4574.3, Carbohydrate 543.3, Fiber 21.9, Sugar 324.6, Protein 55.7
PARSNIP POTATO KUGEL
A savory kugel with Vidalia onions, Yukon Gold potatoes, and parsnips. What's not to love? NOTE: Potato kugels can sometimes be bland, so be generous with your seasoning. I use unsalted butter. If you don't have any matzo meal, you can just crumble up some plain crackers. My adaptation of a version found at blackcoffeeandadonut.blogspot.com.
Provided by HeatherFeather
Categories Potato
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 F and grease a medium-large casserole dish, either oval or rectangular shaped (7"x11" size or 8"x12").
- Sprinkle a tiny bit of the matzo meal over the bottom of the casserole dish.
- Place potatoes and parsnips into a deep saucepot and cover with cold water; bring to a boil and then cook until tender, about 10-15 minutes roughly; drain well.
- While the potatoes and parsnips are boiling, heat some butter in a large skillet and saute the onions until soft and tender and golden; the original recipe called for a whole stick which I think is a bit much, but you need enough to soften the onions and give them a nice flavor.
- Mash together the drained potatoes and the parsnips, then add the sauteed onions, along with any remaining butter from the pan.
- Add the beaten eggs, salt, pepper, nutmeg to taste, and 1/4 cup of the matzo meal.
- Pour into the prepared pan and then sprinkle just a fine layer of matzo meal over the top.
- Dot with a little more butter.
- Bake, uncovered, for about 25-30 or until the surface is golden brown.
- Tip: You can halve the recipe, in which case use 1 whole egg plus 1 egg white; the timing will be about the same.
Nutrition Facts : Calories 211.6, Fat 5.6, SaturatedFat 3, Cholesterol 71.5, Sodium 158.8, Carbohydrate 36.2, Fiber 5.9, Sugar 5.5, Protein 5.4
CARROT BABY FOOD
Carrots are easy to digest and make a good first food for your little one. Once you've introduced other fruits and vegetables to your baby, you can combine them into one puree. Carrot and apple or carrots and sweet potato make a great choice, for example.
Provided by Anonymous
Categories 100+ Everyday Cooking Recipes
Time 20m
Yield 4
Number Of Ingredients 2
Steps:
- Place carrots in a saucepan and cover with water. Bring to a boil, then reduce heat and simmer until soft, about 10 minutes. Drain.
- Combine cooked carrots and milk in a blender or food processor; and puree until smooth. Allow to cool before serving.
Nutrition Facts : Calories 33.1 calories, Carbohydrate 7.2 g, Cholesterol 0.7 mg, Fat 0.4 g, Fiber 2 g, Protein 0.7 g, SaturatedFat 0.1 g, Sodium 50.5 mg, Sugar 3.8 g
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