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Carrot Souffle

14 Jun

Boiling Carrots

This recipe is not unique to The Bais Yaakov Cookbook. I have seen similar carrot kugels and carrot souffles’ in almost every Kosher cookbook, with small variations. For instance I have crushed everything from Chex to Cheerios while making the crispy topping. Most of these recipes, however, use baby food carrots. This recipe asks the industrious cook to boil and mash their own carrots. Is it worth the effort?


Ingredients: carrots, eggs, oil, sugar, flour, baking powder, vanilla, cornflake crumbs, brown sugar, margarine, chopped nuts, cinnamon

Carrot Mash    

Substitutions: I use Earth Balance instead of margarine. For chopped nuts I used almonds because that is the only nut nobody in my home is allergic to. I suspect pecans and walnuts may have worked better.

The Process: You start by boiling the carrots so that they can be easily mashed. I found I needed longer than the suggested 15 minutes. I had to boil the carrots for a full 30 minutes before I could easily mash them. While I used a fork you might get a smoother mash with a food processor (this is not suggested in the recipe).

I then preheated the oven and started adding ingredients to the carrot mash. All of this was poured into an oven to table baking dish. The recipe allows for either one large dish or a few small ramekins. While the ramekins might be prettier the one large dish was easier to handle and serve.

I mixed the cornflakes, sugar, Earth Balance and nuts to make a topping. This crumble was spread over the top and the entire thing was baked for 40 minutes.

The Results: It tasted like most other carrot kugels I have tried, except slightly sweeter and slightly more gritty since I hand mashed the carrots. My kids seemed to love it, with one notable exception – they asked me to remove the sugary cereal topping! Is it worth the extra time to mash the carrots? Probably not. It turned a 15 minute process into a 45 minute affair.

                                Carrot Souffle

Sweet Potato Fries

21 Mar

Ever wish you could have more nutrition in the fries you feed your kids? I do. Which is why I love sweet potato fries, especially when they are baked like the ones in this recipe from Fresh & Easy.

Raw Sweet Potatoes


sweet potatoes, oil, sugar, salt, parsley flakes

The Process:

Preheat oven to 450 F. Then I cut the sweet potato fries into strips (if you would like to avoid orange hands, wear gloves). Spread potatoes on a silicone mat, coat with oil and spread into a single layer.  Bake for half an hour until lightly browned and toss potatoes in spice mixture.

The Results:

These are delicious! Did not last over an hour. My kids swoop in and grab them straight from the oven every time I have made these fries. Quick, easy and highly recommended. however you cannot skip the baking mats – without them the fries will stick to the baking sheet and become mushy. Added bonus: these are kosher for passover!

Spicy Sweet Potatoes



16 Aug

When I saw this recipe for Rosti, Swiss Hash Browns, in the Saveur 150 Classics magzine all I could think was “This is a giant Latke”. Now while many people love latkes, I’m actually not their biggest fan. I need to eat them straight off the frying pan with sour cream. Therefore I was a little doubtful I would enjoy this potato only recipe. Still I was willing to give it a try.


russet potatoes

lard or unsalted butter (Substitution Note: I used Earth Balance to make this non-dairy and kosher)

canola oil


This recipe is actually available online on Saveur’s website.

The Process:

I elected to hand grate the potatoes, and found it not unlike making potato kugel. The instructions are simple and easy so once everything was boiled and grating it went into the skillet with Earth Balance.

I stirred frequently in the beginning to throughly coat the potatoes. Do not skimp on skillet space! Use at least the recommended 8″ skillet. This gives you enough space to mix the potatoes and the butter/lard quickly and easily. After that, I used a hard earthenware plate to weigh down the mix and voila! Rosti.


To flip the Rosti onto the plate I enlisted my husbands help and we both

donned oven mitts to avoid burning. It actually slid right off thanks to the well greased potatoes. It looked really pretty.

The Taste:

It looks like Saveur promised and did indeed taste like a less-crisp latke, but slightly more Earthy/wholesome. The real kicker? My baby who was just starting finger foods at the time loved it! I still needed the sour cream and applesauce.