Recipe - Vegetarian Shmalts

1 Bottle Corn oil
1 Stick Plain; no salt, no
milk Margarine
2 lg Onions
2 lg Carrots

This recipe I received from my in laws mother which we call Granny, They
came to Israel from S.Africa.

Source: From my mother with love & more by Granny Alice ( Flaks)
Zygielbaum.

yield: A lot.

In a heavy saucepan melt margarine in oil and bring to a warm temperature.
Mean while. Peel onions and carrots, In the food processor, grate carrots,
and slice onions thin . When oil / margarine are warm ,add carrots ,
onions, and stir, when it started to boil like stir more often, The minute
it starting to get gold light brown color it is the time to take the onions
/ carrots out with a slotted spoon into a sieve that sit upon a bowl. Cool
. Transfer to very clean glass container. ( I use 2 cups container) Cover
with nylon seal, and a lid on top. Keep in refrigerator. It keeps up to
year. Whenever you want to use it , first shake it and then use as much as
you need. With the Carrots / onions which I call them now Grivelach I put
in an air tight plastic container, and keep in my freezer. You can add this
to any recipe that ask for fried onions, like Mashed Potato ect....

Posted to JEWISHFOOD digest V97 #304 by ZVI&RINA PERRY
pzvi@netvision.net.il on