Yield: 6 Servings
|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)|
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, .