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?
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.