| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
|
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Solid Vegetable Fat (500 g) or vegetable lard |
| 1 |
lb |
Onions (500g) sliced |
| 1 |
lb |
Carrots (3 cups/500g); washed; coarsly grated |
| 1 1/2 |
pt |
Peanut or Sesame oil (3 cups) (750ml) |
INSTRUCTIONS
Note: Vegetarian schmaltz is a good substitute. The product can easily be
made at home. The following recipe came from South Africa.
METHOD;
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./)
Posted to JEWISH-FOOD digest V97 #013, by alotzkar@direct.ca (Al) on Tue,
14 Jan 1997.
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