Shalom Life | July 01, 2014

The Nosh Pit – Kosher Recipes Starring Carrots

Carrots! Carrots! Carrots! From appetizers to entrees and even desserts, carrots make everything taste better.

By: Sarah Bauder

Published: May 26th, 2014 in Culture » Food » Recipes

It could get messy, but it will always be memorable. Every week in the Nosh Pit, we’ll lead the gathering of an impassioned group of foodies, offering delectable dishes, seasonal treats, and other goodies to nosh upon.

We’ll introduce the timely scenario – what to bring to an obligatory sports party or contribute to a spring picnic–and share some auspicious recipes. Spice up a soiree, diversify your dinner, or help convince those reluctant souls that ‘soy substitute’ is not synonymous with ‘stale.’

Recipes are best shared, passed from one sated soul to the next, with everyone adding just their own flair, and creating endless yummy possibilities. At a concert, people shed inhibition and share passion in a moment of synergy and excitement; they will do the same in the Nosh Pit, directing their unparalleled enthusiasm towards food.

Kosher Recipes Starring Carrots

Carrots are an incredibly versatile vegetable. Whether they’re steamed, diced, juiced, baked, puréed, broiled, sautéed, sticks, or just pulled out of the ground, carrots always make tasty addition to any meal. Take a look at these delectable kosher recipes containing carrots.


Carrot Cake from Leah Cooks Kosher

Ingredients:

6 eggs separated

1/4 teaspoon salt

1 1/2 cup sugar

1 tablespoon real vanilla extract

2 tablespoons orange juice

1/4 cup matzoh meal

1/4 cup matzoh cake meal

1 1/4 cup ground walnuts

1 teaspoon cinnamon

1/4 teaspoon ground ginger

1/4 teaspoon allspice

zest of 1 lemon

1 cup carrot puree

For Buttercream Frosting:

1 pound margarine

2 pounds powdered sugar

1/2 teaspoon salt

2 teaspoons real vanilla extract

3/4 – 7/8 cups orange juice

Directions:

Preheat oven to 350 degrees. Peel enough carrots to make the 1 cup of puree, about 1/2 pound. Put peeled carrots with a little water into a small saucepan with a lid. Cook over medium heat until they are fork tender. Make carrot puree. Set aside. In mixing bowl, beat egg whites with salt until foamy. Slowly add 1/2 cup of the sugar and beat until there are glossy stiff peaks. Set aside. Beat egg yolks until very pale. Add the remaining sugar and continue to beat until very thick. Blend the dry ingredients together in a bowl. Add dry ingredients, vanilla extract, orange juice, and lemon zest to the eggs. Mix until just blended. Add carrot puree and mix just until blended. Fold in egg whites being careful not to deflate the eggs. Fold egg whites until blended. Spray just the bottom of the pan. Pour in the cake batter. Bake cake until it springs back when gently pressed in the middle, about 40 – 45 minutes. While the cake bakes and cools, make frosting. Put all ingredients into the mixing bowl and mix until light and fluffy. Add more orange juice if the frosting feels too stiff to spread. Frost as desired. Enjoy!


Carrot Kugel from Kosher on a Budget

Ingredients:

3 cups grated carrots

1/2 cup sugar

1/3 cup oil

1 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

3 eggs

Directions:

Mix all ingredients well. Pour into greased 9×13 pan and sprinkle top with cinnamon and sugar. Optional topping: mix ground walnuts (leftover from Orange Walnut Cake) with cinnamon and sugar. Bake at 350° for 45-55 minutes. Enjoy!


Salmon Salad with Carrot-Ginger Dressing from Kosher By Design

Ingredients:

11⁄2 pounds salmon fillet, with skin and pin bones removed

1⁄8 teaspoon fine sea salt

8 sprigs fresh cilantro

1 tablespoon white wine

2 (1-inch) pieces of fresh ginger, peeled, thinly sliced, divided

1 lemon, thinly sliced

1 carrot, shredded

3 tablespoons canola oil

2 tablespoons apple cider vinegar

1 tablespoon mirin

1⁄3 cup water

3 ounces mesclun lettuce

1 cup watercress, break off and discard thicker stems

leaves from 2 sprigs cilantro, chopped

1⁄4 cup soy nuts, for optional garnish

Directions:

Preheat oven to 375°F. Prepare a large rectangle of aluminum foil. Lay the salmon in the center of the foil. Season with salt. Arrange the cilantro sprigs over the top. Drizzle with wine. Toss on half the ginger slices and the lemon slices. Seal the foil package. Place onto cookie sheet and bake for 30 minutes. Meanwhile, prepare the dressing: Place the shredded carrot, remaining ginger, oil, vinegar, mirin, and water into the bowl of a food processor fitted with a metal blade. Process until smooth. Arrange the mesclun on the serving platter. Top with most of the watercress. After removing the salmon from the oven, open the packet. Scrape off and discard the cilantro, ginger, and lemon. Break the salmon into bite-sized chunks and place on mesclun. Scatter with chopped cilantro leaves. Drizzle with the dressing. Top with more watercress. If using, scatter with soy nuts. Enjoy!

More yummy kosher carrot recipes on the next page!

The Ten Best Deli's in North America The Ten Best Deli’s in North America Trending Robert Downey Jr. To Be Honored At Britannia Awards TrendingJames Franco Says ‘Alien’ From ‘Spring Breakers’ is Most Relatable Character James Franco Says ‘Alien’ From ‘Spring Breakers’ is Most Relatable Character Trending
 

The Ten Best Deli’s in North America

September 19, 2014 | By Caitlin Marceau
The Ten Best Deli's in North America

Got a hankering for a smoked meat sandwich? Look no further

Read More

New Study Suggests Artificial Sweeteners Harmful For Diabetics

September 19, 2014 | By Caitlin Marceau
New Study Suggests Artificial Sweeteners Harmful For Diabetics

A new study From Israel cautions diabetics to think twice about sugar substitutes

Read More

Daniel Radcliffe Repays His Debt to Irish Football Team Two Years Later

September 19, 2014 | By Sara Torvik
Daniel Radcliffe Repays His Debt to Irish Football Team Two Years Later

‘The F Word’ star paid back the cab fare he borrowed while partying with the team.

Read More

Seth Rogen Teams Up With Adam McKay and Ben Schwartz For New Film

September 19, 2014 | By Sara Torvik
Seth Rogen Teams Up With Adam McKay and Ben Schwartz For New Film

The ‘This Is The End’ star will also be producing.

Read More

Joan Rivers Writes Forward For New Jewish Cookbook

September 19, 2014 | By Sara Torvik
Joan Rivers Writes Forward For New Jewish Cookbook

The comedian contributed some Jewish jokes and sentiments for ‘Eating Delancey: A Celebration of Jewish Food’

Read More

Robert Downey Jr. To Be Honored At Britannia Awards

September 19, 2014 | By Sara Torvik
Robert Downey Jr. To Be Honored At Britannia Awards

The ‘Iron Man’ star will be joined by Mark Ruffalo, Judi Dench, Emma Watson, and others

Read More

James Franco Says ‘Alien’ From ‘Spring Breakers’ is Most Relatable Character

September 19, 2014 | By Sara Torvik
James Franco Says ‘Alien’ From ‘Spring Breakers’ is Most Relatable Character

The actor thinks that he’s very similar to the corn-rowed, gun-toting character from Harmony Korine’s film.

Read More

Jamie Geller And Tom Franz Explore The Bible’s Superfoods

September 19, 2014 | By Caitlin Marceau
Jamie Geller And Tom Franz Explore The Bible’s Superfoods

Two of Israel’s most renown Kosher chefs explore biblical foods in the City of David

Read More

More Headlines