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 to 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 350F, until the pudding becomes brown around the edges, approximately 45 minutes to 1 hour.
Makes 5 servings
