About 1½ kg (3½ lb) carrots peeled and evenly sliced
2 sweet potatoes peeled, halved down the middle and cut into slices
2 large potatoes peeled, quartered length-ways and cut into slices
3 tablespoons potato flour
About ¼-½ cup honey or silan – date honey (I don’t measure this one – I just pour! Add more if you prefer it sweeter and less if you don’t – it will taste good no matter what.)
1 tablespoon cinnamon
1 teaspoon ginger powder
2 tablespoons oil
Salt and pepper
Oil for greasing the dish
4 beaten eggs
4 tablespoons margarine
1 1/3 cup boiling water
½ teaspoon KFP baking powder (if you can get it – can be left out if you can’t)
A pinch of cinnamon and ground ginger
Salt and pepper
Very roughly 150 g (5 oz) matza meal (see how to do it #5)
How to do it
1. Cook the carrots in a large pot of water until soft. Remove the carrots with a slotted spoon and cook the potatoes in the same water for about 30 minutes or until cooked through (or in a separate pot if you don’t mind the extra wash up). Once they are done, remove with a slotted spoon and cook the sweet potatoes. Note: I cook them separately to make sure they are all properly cooked in their own time, as each of these vegetables cooks at a different speed. You can of course cook them in separate pots all at once.
2. Pre-heat the oven to 190°C (375°F).
3. Drain all the vegetables and mix together in the large pot. In a small dish, mix the potato flour with a little water to make a runny,smooth mixture, and add it to the vegetables and mix. Add the honey/silan, cinnamon, ginger, oil, salt and pepper and mix together.
4. Grease a deep baking dish with oil. Pour about two thirds of the vegetables into the dish and make a well in the center, bringing the carrots up the sides of the dish, almost to the top.
5. Make the kneidel mixture: Beat the beaten eggs, margarine and boiling water together until the margarine is melted. Add the cinnamon, ginger, salt and pepper and beat. Then SLOWLY, stir in the matza meal with a spoon until you reach a runny consistency (the mixture should slowly, but not too slowly, pour off the spoon.) Pour the kneidel mixture into the vegetable well in the dish. Cover the kneidel with the remaining vegetables.
6. Bake covered for 30 minutes and then uncovered for another 30 minutes (I use a Pyrex dish and cover, and leave the cover on throughout the baking process). When the carrots start browning remove from the oven – don’t let burn.
Serves…a lot! Can be made in advance and reheated.