[Chef Ben Fleischman, Kosher Personal Chef, is a Culinary Institute of America (CIA) graduate; he has over 25 years cooking experience. Trained in Classical and Country French, European and American Continental cuisines, his cooking knowledge also extends to Asian, Vegetarian, Vegan and Southern cooking. Worked as a sous chef and executive chef in hotels and restaurants in the Philadelphia and the Washington, DC, Metro areas. CS]
As we all are busy making our Jewish New Year preparations, Chef Ben has graciously agreed to share with us one of his delicious, very easy to prepare, Yom Tov recipes. His Carrot Kugel is very well received and makes a delightful and colorful addition to any yom tov meal. What a delectable way, this Rosh Hashana, to truly enjoy one of the various simmanim we customarily consume.
- 1 pound baby carrots
- 1 stick margarine
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 cup flour
- 2 eggs
- 1 teaspoon vanilla
- 1 tablespoon baking powder
- Cook 1 pound of baby carrots in water on stove until carrots are soft with a fork.
- Drain water.
- Mash carrots in medium bowl.
- Add 1 stick margarine melted, ½ cup brown sugar, ½ cup sugar, 1 cup flour, 2 eggs, 1 teaspoon vanilla, and 1 tablespoon baking powder.
- Mix well, pour into a greased 8X8 pan.
- Bake at 350 F, for 45 minutes.
- Serve warm. Makes one kugel.
Don’t let the easy preparation fool you, this dish offers ample proof that making good food need not take hours of sweating and subsequent heavy cleaning, nor does a recipe need fancy, or exotic ingredients to please the palate.