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Vegan Passover recipe: Aunt Charlotte’s carrot tzimmes

Vegan carrot tzimmes with baked pudding.
[additional-authors]
March 3, 2015

Aunt Charlotte’s Carrot Tzimmes

 

For the Carrots:

  • 1 lb. baby carrots or chopped or sliced large carrots
  • 1/4 cup sugar

 

For the Pudding:

  • 1/2 cup matzo cake meal
  • 1/8 tsp. pepper
  • 1 tsp. paprika
  • 1/4 heaping tsp. salt
  • 1 tsp. sugar
  • 1 small onion, grated
  • 1/4 cup oil
  • 1/2 cup water

 

Put the carrots in a small, oven-safe Dutch oven or casserole dish. Sprinkle 1/4 cup sugar over the carrots, cover, and set aside for 3 to 4 hours on the counter or in the fridge overnight.

Heat the covered dish on the stovetop over low heat until the carrots are slightly soft and there is some liquid in the bottom of the dish, about 15 minutes.

Mix the matzo cake meal, pepper, paprika, salt, and sugar together in a large bowl. Add the onion, oil, and water and mix well.

Spread the pudding on top of the carrots, cover, and cook on the stovetop over medium-low heat until the pudding sets. Then bake, covered, at 350°F, until the pudding is browned around the edges, approximately 45 minutes to 1 hour.

Makes 5 servings

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