Please consult the OU's guidelines for checking fruits and vegetables.

Savory Carrot and Apple Casserole
This recipe is kosher for Passover.
Savory Carrot and Apple Casserole Eileen Goltz | Pareve or Dairy
50 minutes
20 minutes
30 minutes
4 servings

Ingredients
  • 1 lb carrots, peeled and cut into sticks
  • 2 large white onions, sliced into wedges
  • 5 Tablespoons butter or margarine
  • 3 large apples, cored, thinly sliced into rings
  • 1 teaspoon thyme (optional)
  • ¼ cup lemon juice
  • 1 cup matzah meal

Instructions
  1. Preheat oven to 350°F. Grease a 2 quart casserole dish.
  2. Steam carrots in boiling salted water until tender-crisp. Set aside.
  3. In a skillet, saute the onions in the butter until golden.
  4. In the prepared dish, layer the carrots, onions and apples. Sprinkle with thyme and drizzle with lemon juice.
  5. Melt the remaining butter and then mix in matzah meal. Sprinkle the matzah meal mixture over vegetable mixture.
  6. Bake for 15 minutes or until vegetables are heated through and the topping turns golden brown.

This recipe can be doubled or tripled.


Kashrut Instructions

FRESH HERBS:

DESCRIPTION: Fresh Chives, basil, cilantro, dill, mint, oregano, parsley, rosemary, sage, and thyme are often used as spices or garnishing.

INFESTATION: Aphids, thrips and other insects may often be found on the leaves and stems of these herbs. Insects tend to nestle in the crevices between the leaves and branches of herbs. These insects can curl up and stick to the leaf once they come in contact with water.

Vegetable spinners, power hoses, and light boxes are not always available in the home. We therefore recommend the following alternate procedure.

RECOMMENDATION: In order to determine if a particular bunch of herbs is infested prior to washing, bang it several times over a white cloth. This is most important when checking oregano, rosemary, sage and thyme. If only one or two insects are found proceed with the steps below. If three or more insects are detected in a particular bunch of herbs it should not be used.

INSPECTION:

  1. Soak herbs in a solution of cold water and vegetable wash. The proper amount of vegetable wash has been added when some bubbles are observed in the water. (In the absence of vegetable wash, several drops of concentrated unscented liquid detergent may be used. However, for health reasons, care must be taken to thoroughly rinse off the soapy solution.)
  2. Agitate the herbs in the soapy water, in order to loosen the sticking excretion of the bugs.
  3. Using a heavy stream of water, thoroughly wash off the soap and other foreign matter from the herbs.
  4. Check both sides of each leaf under direct light.
  5. If one or two insects are found, rewash the herbs.
  6. If any insects are found after repeating the agitation process twice, the entire bunch must be discarded.

Please note: To prepare herbs such as cilantro, dill, or parsley for use in soups wash them thoroughly and place in a cooking bag.