This side dish is light and fluffy in texture and almost dessert-like with its creamy filling and sweat crunchy topping. It would be perfect to serve at a Passover dinner with a lamb roast entree to balance out the sweet and savory flavors.
- Yield: 8-10 servings
- Category: Sides
Ingredients
Crumble
- 3/4 cup matzo meal
- 1/4 cup brown sugar
- 2 tablespoons maple syrup
- 1/2 cup pecans, chopped
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, chilled, cut into pieces
Souffle
- 1 pound carrots
- 1/2 cup butter
- 3 eggs
- 1 cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/4 teaspoon nutmeg
- 1 teaspoon baking powder
- 3 tablespoons matzo meal
Instructions
- Preheat oven 350 degrees. Spray 8×8 dish with canola oil, set aside.
Souffle
- Steam carrots until soft. In a food processor, blend carrots. Add the rest of the ingredients.
Crumble
- Combine all ingredients using your hands and making sure that the butter clumps are small.
- Place carrot mixture in dish. Top with crumble mix. Bake for 25-35 minutes or until set.
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