This is a favorite family recipe I've been in the process of resurrecting for many years -- a dish my family misses especially, but that we never got the recipe for. This is the Rosh Hashanah version. The Passover version would substitute matzo meal for the flour and omit baking powder. It's not as good as my Grandmother's -- but, then, nothing is. I think of it as testimony to what a wonderful cook she was -- to the memory of family meals and holidays we treasure, thanks to her. —louisez
bunches carrots, coarsely grated
oil, or chicken fat or butter, melted
Cook carrots in water to barely cover about 20 minutes or till just barely tender. Add honey and cook another ten minutes or so till carrots are tender.
Combine salt, water, flour and fat and blend till smooth. Add to carrots and mix well.
For knaidel, combine all ingredients well. If using knaidel, place it in a mound in the center of 9x13 dish which has been greased well. Mush carrot mixture around knaidel. Can be made without knaidel. In either case, bake, covered, at 350 degrees for about 1 1/2 hours, or till liquid is absorbed and a glaze forms. Can be made a day ahead.