Carrot kugel

Serves: 20

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Total Time: 60

Prep Time: 20

Cook Time: 40

• 1 tablespoon(s) vegetable oil - for greasing the tin
• 1 kilogram(s) / 2.2 pound carrots - peeled and grated
• 1  onion - peeled and grated.
• 2 teaspoon(s) ground cinnamon
• 1 teaspoon(s) salt
• 1 tablespoon(s) brown sugar
• Juice of ½ lemon
• Quarter teaspoon(s) teaspoon ground nutmeg
• 1½ teaspoons baking powder
• 1 teaspoon(s) bicarbonate of soda
• 6  eggs
• 100 gram(s) / 1 cup plain flour
• 100 gram(s) / 1 cup fine matzah 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, 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.
8. To Serve Dust the plate with some ground cinnamon and garnish with sprigs of parsley Recipe courtesy of Denise Phillips, www.jewishcookery.com

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