Cool Carrots

We’re always looking for ways to incorporate Rosh Hashanah simanim into our recipes. Carrots are easy — there are so many delicious carrot dishes for your family to enjoy. The best part is these can all be prepared in advance and frozen until needed.

Somewhere between a kugel and a cake, this dish will please those who like their veggies a little sweet.

Carrot Kugel

2 cups flour

1 1/2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon kosher salt

1 teaspoon cinnamon

4 eggs

1 cup oil

1 1/2 teaspoons lemon juice

4 1/2 cups shredded carrots

Preheat oven to 325° F. Grease and flour a 9-inch x 13-inch baking dish. Mix together flour, sugar, baking powder, baking soda, and salt in a large bowl. In the bowl of an electric mixer, beat eggs with oil until light colored and thick. Add lemon juice and carrots. Stir in dry ingredients and mix just until combined.

Pour into prepared pan and bake for one hour. Serve hot.

The vinegar gives this dish a little kick and ramps up the flavor.

Carrot Onion Tart

For the pastry:

1 1/2 cups flour

1/4 teaspoon salt

1 stick plus 2 tablespoons cold margarine, cut into pieces

1/3 cup ice water

For the filling:

2 tablespoons canola oil

1 cup thinly sliced red onion

1 1/2 cups grated carrots

2 tablespoons rice vinegar, divided

1 tablespoon Dijon mustard

1/2 cup mayonnaise

3 eggs

2 teaspoons finely chopped fresh parsley or 3/4 teaspoon dried

1/2 teaspoon kosher salt

1/8 teaspoon freshly ground pepper

In a food processor, combine the flour, salt and margarine and process for about 5 seconds. Sprinkle the ice water over the flour mixture and pulse until the pastry just begins to come together, about 10 seconds; you should still be able to see small pieces of margarine in it. Transfer the pastry to a work surface; gather it together and pat into a disk. Wrap the pastry in plastic and refrigerate until chilled. (You can also roll out the pastry and use it right away.)

To prepare filling:

Heat 2 tablespoons oil in a large skillet over medium heat. Add onion. Cook, stirring occasionally, until tender — about 5 minutes. Stir in carrots and 1 tablespoon rice vinegar; cook, stirring, for 2 minutes. Remove from heat.

Roll out pastry crust to fit a 9-inch tart pan or glass quiche dish. Fit pastry into pan, folding over edges to form a sturdy crust.

Spread mustard over the crust. Evenly spread the carrot mixture in the tart shell.

Whisk mayonnaise, eggs, parsley, the remaining 1 tablespoon rice vinegar, and pepper, in a medium bowl. Place the tart pan on a baking sheet and pour in the filling.

Bake the tart until the filling is firm and the edges are golden brown, 40 to 45 minutes. Let cool for 15 minutes before slicing. Serve warm or chilled. This dish can be prepared in advance and frozen. Allow it to come to room temperature before reheating in a 350° oven for 10–15 minutes.

While the baby jars sound odd, it’s just a convenient, simple way to have cooked carrots ready to use in the recipe. If you prefer, you can cook 4 large carrots and mash them well to use in this recipe.

Carrot Honey Muffins

4 jars baby food carrots

1 1/2 cups sugar

1 cup honey

4 eggs

3/4 cup oil

1 teaspoon cinnamon

1 teaspoon vanilla

2 cups flour

1 teaspoon baking soda

Line 18 muffin cups with paper liners or use sturdy paper muffin cups. Preheat oven to 350°.

Stir together carrots, sugar, honey, eggs and oil in a large bowl. Add cinnamon and vanilla. Stir in flour and baking soda just until combined.

Divide among prepared cups. Bake 30 minutes or until puffed and golden.