HONEY-GLAZED CARROTS


MANHATTAN MATZO BALL SOUP


Ginger and mint add fresh notes to this simple side.


PREP TIME 10 MIN. – COOK TIME 20 MIN. READY IN 30 MIN. – SERVINGS 6


2 lbs carrots, peeled and sliced into chunks 2 tbsp Kosher for Passover potato or tapioca starch ½ cup honey


1 tsp ground ginger 2 tbsp thinly sliced fresh mint leaves, plus sprigs for garnish


Whisk the eggs thoroughly before adding the matzo meal for the fluffiest results.


PREP TIME 20 MIN. – WAIT TIME 1 HOUR – COOK TIME 45 MIN. – READY IN 2 HOURS 5 MIN. – SERVINGS 8


4 large eggs, beaten ¼ cup seltzer water ¼ cup oil


¼ tsp salt pinch of ground pepper 1 cup matzo meal


STEP 1 Place carrots and 1 cup of water in a medium skillet. Cover and bring to a simmer. Steam until just tender, about 15 min. STEP 2 While carrots steam, in a bowl, mix starch with ¼ cup water until dissolved. Whisk in honey, ginger and salt (in moderation). Set aside. STEP 3 Drain the carrots and return to skillet over low heat. Pour in the honey mixture and stir until the mixture thickens, about 5 min. Sprinkle with fresh mint and garnish with extra sprigs.


Tip Skip the glazed carrots and simply add 1 lb. whole, peeled carrots to the brisket recipe.


Per serving: 160 calories, 1g fat, 1g saturated fat,0 mg cholesterol, 107mg sodium, 41g carbohydrate, 5g fiber, 30g sugar, 2g protein


8 cups low-sodium


chicken broth 1 onion, diced 2 carrots, peeled and sliced 2 stalks celery, sliced


Matzo meal


An essential ingredient for matzo ball soup, it’s also perfect for breading and frying.


STEP 1 In a bowl, whisk together eggs, seltzer, oil, salt and pepper until well combined. Add matzo meal and stir thoroughly. Refrigerate for 1 hour. STEP 2 Fill a large pot halfway with water and bring to a boil. Moisten palms with cold water and form matzo mixture into 1-inch balls. You should get about 16 balls. Carefully drop them into the boiling water and reduce heat to low. STEP 3 Simmer covered until the matzo balls are cooked and puffed, about 30 min. Remove with a slotted spoon to a large bowl. STEP 4 In a large saucepan, bring chicken broth, diced onion, sliced carrots and sliced celery to a boil. Lower heat and add matzo balls. Simmer for 15 min., or until vegetables are cooked.


Per serving: 199 calories, 11g fat, 2g saturated fat, 126mg cholesterol, 695mg sodium, 16g carbohydrate, 1g fiber, 2g sugar, 9g protein


Salt check


Be sure to use Kosher salt in all Passover recipes. Diamond


Crystal brand is perfect for cooking as well as baking.


104 MARCH/APRIL 2016


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