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Divine Kosher Cuisine: Catering to Family and Friends
by Rise' Routenberg, Barbara Wasser

Veggie Schmaltz is a flavor enhancer, par excellence! It is much more than a vegetarian substitute for oil, margarine and butter. It imparts all the savory flavor and rich texture of animal fat schmaltz in every recipe that uses it. Its fans and devotees are legion and many of our recipes call for it. We would like to thank our dear Israeli friend who introduced us to this fabulous recipe.
Yield: 4 Cups

• 2 cups vegetable oil
• 1 pound margarine
• 2 large onions, chopped
• 2 large carrots, chopped
• 16 garlic cloves, chopped

Melt margarine and oil in saucepan. Add remaining ingredients and bring to boil. Reduce heat and simmer, stirring occasionally.

2. Cook until mixture turns golden brown. Remove from heat.

3. Strain vegetables. Chill schmaltz. May be frozen.

Use leftover strained vegetables for recipes like mashed potatoes and vegetable fillings.


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