FoodReference.com (since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | Recipes | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools_& Tours | Food_Trivia_Quizzes | Food Poems | Free_Magazines | Food Festivals & Events
You are here > Home >
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide
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
1. 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.
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright. Please take the time to request permission.