| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Vegetarian | Other | 6 | Servings |
INGREDIENTS
| 1 | lb | Solid Vegetable Fat (500 g) or Vegetable Lard |
| 1 | lb | Onions (500 g); sliced |
| 1 | lb | Carrots (3 cups/500 g); washed; coarsely-grated |
| 1 1/2 | pt | Peanut or Sesame Oil (3 cups/750 ml) |
INSTRUCTIONS
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) JEWISH-FOOD digest 247 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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