Parve schmaltz

6 Servings

Ingredients

Quantity Ingredient
1 pounds Solid Vegetable Fat (500 g) or Vegetable Lard
1 pounds Onions (500 g); sliced
1 pounds Carrots (3 cups/500 g); washed; coarsely-grated
1½ pint Peanut or Sesame Oil (3 cups/750 ml)

Directions

From: elayne@... (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) JEWISH-FOOD digest 247

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .

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