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Cauliflower Carrot Bake (P, KLP, TNT)
Source: My Mom, Henny Diamond
Serves: 6 to 8

1 lb. carrots, peeled and cut into chunks or 1 box frozen carrots
2 tablespoons matzo meal
2 heads cauliflower, cut up or 2 boxes frozen cauliflower
Onion powder to taste
Salt to taste

Cook fresh or frozen vegetables together until they are soft (steam or simmer.) Drain and mash well. Add onion powder and salt to taste. Add 1 to 2 tablespoons of matzo meal until the mixture is the consistency of mashed potatoes.

Place in greased pie plate and sprinkle with paprika. Bake at 350°F until top is lightly brown, about 30 minutes.

Poster's Notes:
This is a recipe that has become traditional on our Seder table. It has nice colors if you do not over process. Although you can use a food processor or blender, we just use a potato masher so the white and orange colors contrast. Freezes well.

Posted by Janet Mauro

Nutritional Info Per Serving: N/A