| 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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