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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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