Parve Schmaltz

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Title: Parve Schmaltz
Categories: Jewish
Yield: 6 servings

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)

PARVE SCHMALTZ

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)
By: Oded Schwartz
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