Pumpkin caviar resembles squash caviar in its taste, however, manufacturers do not produce it on an industrial scale. So why not fix this annoying omission and learn how to cook this spicy and healthy dish yourself. Pumpkin caviar can be both a main course and an excellent addition to a side dish. It can also be preserved for the winter.
Pumpkin caviar: preparation for the winter
To prepare pumpkin caviar, you will need:
- 1 kilogram of pumpkin;
- 4 onions;
- 500 grams of carrots;
- salt - to taste;
- 1 tbsp. 9% vinegar;
- 1 tsp curry spices;
- 3-4 tbsp. vegetable oil;
- ground black pepper - to taste.
Peel the pumpkin, remove the seeds, cut the flesh into large cubes and place in a heavy-bottomed saucepan. Add a little water, cover the pan with a lid and simmer over low heat for about 20 minutes, until the pumpkin softens.
Chop the onion finely, fry it lightly and add the carrots, after grating them on a coarse grater. Then transfer the roast to the pumpkin and stir. Add salt and the desired spices. Place the lid on the pan and simmer the vegetables for another 30 minutes. Remove from heat and grind them with a blender. Bring the mixture to a boil, add the vinegar and stir.
Keep on fire for another two minutes and put the caviar in sterilized dry jars. Then roll them up with metal caps. With the jars turned upside down, cover them with a warm blanket. In this state, the caviar will gradually cool down. In a dark, cool place, such a blank can be stored all winter.
Pumpkin and zucchini caviar with mayonnaise
To prepare pumpkin and zucchini caviar, you will need:
- 2 kilograms of pumpkin pulp;
- 250 grams of tomato paste;
- 1 bay leaf;
- 1 kilogram of zucchini;
- 4 tablespoons granulated sugar;
- 500 grams of onions;
- 1/2 cup vegetable oil;
- 250 grams of mayonnaise;
- 1 tbsp. salt;
- 1/2 tsp ground black pepper.
Peel the zucchini, chop them coarsely and scroll through a meat grinder along with the onions and pumpkin pulp. Combine these ingredients with vegetable oil, mayonnaise, and tomato paste.
Pour the mixture into a heavy-bottomed saucepan and cook, stirring occasionally, over low heat for about one hour. Add salt, sugar, pepper. Continue stirring and cook for another hour. For about five minutes until cooked, put the bay leaf in the mass. After turning off, remove it from the prepared caviar.
Pumpkin caviar in the microwave: a quick way to cook
To cook pumpkin caviar in the microwave, you will need:
- 2 cloves of garlic;
- 500 grams of pumpkin pulp;
- 1 tbsp. flour;
- 3 tbsp. vegetable oil;
- 250 grams of carrots;
- 2 onions;
- 1/2 tsp salt;
- 0.2 tsp ground black pepper.
Since caviar does not belong to desserts, unsweetened pumpkin varieties are more suitable for it. Cut the flesh into small cubes and place in a glass baking dish. Add pepper, salt, flour and stir.
Fry the chopped garlic in a frying pan preheated with vegetable oil, then add the chopped onion. Fry them until golden brown. Then put the carrots grated on a coarse grater to the vegetables. Mix the cooked roast with the pumpkin, then send the vegetables to bake for a quarter of an hour in the microwave, turning it on at maximum power. Stir the dish from time to time. Then grind the caviar with a blender.
