Recipe - Parve Schmaltz

1 pound Solid Vegetable Fat (500 g)
or Vegetable Lard
1 pound Onions (500 g); cut or sliced up
1 pound Carrots (3 cups/500 g);
washed; coarselygrated
1 One half pt Peanut or Sesame Oil (3
cups/750 ml)

From: elayne@usa.pipeline.com (Elayne Cohen)

Date: Wed, 10 Jul 1996 10:45:25 GMT
As far as I can tell the first commercially made vegetarian "schmaltz" was
made in South Africa by Debra's. Their advertising claimed that "even the
chicken can't tell the difference", which to a certain extent is true.
Vegetarian SCHMALTZ is a good substitute. The product can easily be made at
home. The following recipe comes from South Africa.

Put all the ingredients in a deep pot. Heat gently and cook on low heat
until the onion is golden. strain and keep in refrigerator. Sometimes
grated apple (about 350g/12 oz) is included.

From: In Search Of Plenty: A History Of Jewish Food (Kyle Cathie Ltd)

JEWISHFOOD digest 247

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.