Carrot Ring
Most side dishes for Passover have an abundance of matzo meal and/or a lot of nuts as a
filler. Since my oldest daughter, Leah, is allergic to nuts, I have collected many
recipes which do not have nuts. I've tried to stay away from too much matzo meal as
a filler because we simply overdose on matzo products during this time. I've adapted
this particular recipe from Frances R. AvRutick, The Complete Passover Cookbook, Jonathan
David, 1985.
Ingredients
- 1 pound peeled carrots
- 1/2 cup matzo meal
- 1/4 cup potato starch
- 1/2 tsp. salt
- 1/2 cup granulated sugar
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- juice and grated rind of 1 lemon
- 1/2 cup sweet wine
- 1 large egg
- 1/4 cup raisins
- 1/4 cup olive oil
With a hand grater or in a food processor, grate the carrots. Mix the carrots
with all the remaining ingredients. Pour into a greased ring
mold, and bake at 350° F. for 1 hour. Unmold onto a serving dish.
Serves 6.