Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Solid Vegetable Fat (500 g) or vegetable lard |
| 1 pounds | Onions (500g) sliced |
| 1 pounds | Carrots (3 cups/500g); washed; coarsly grated |
| 1½ pint | Peanut or Sesame oil (3 cups) (750ml) |
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@... (Al) on Tue, 14 Jan 1997.