Aunt Charlotte's Carrot Tzimmes

[Guest guest]

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 tsp. salt, heaping

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 3-4

hours on the counter or in the fridge overnight. Heat the covered

dish on the stovetop over low heat for 15 minutes, until the carrots

are slightly soft and there is some liquid in the bottom of the dish.

While the carrots are cooking, mix the dry ingredients for the

pudding in a separate 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. Bake,

covered, at 350°F, until the pudding becomes brown around the edges,

approximately 45 minutes to 1 hour.

 

Makes 5 servings