This is the most basic recipe for vegetable caviar and there are a minimum of ingredients, but the caviar turns out to be incredibly tasty. Once you've mastered this simple recipe, you can then experiment with adding other vegetables and spices to your taste.
Ingredients:
- Zucchini - 1 kg
- Onions - 0.3 kg
- Carrots - 0.3 kg
- Tomato paste - 2 tablespoons
- Vinegar 9% - 1 tablespoon
- Vegetable oil - 3 tablespoons
Preparation:
1. Finely chop the onion and send to the pan with heated vegetable oil.
2. Grate the carrots and 5 minutes after the onion, send them to the pan. Fry carrots and onions over low heat for 10 minutes.
3. If the zucchini is young, then you do not need to peel them, but if your zucchini is overripe, be sure to peel them and remove the seeds.
4. Zucchini cut into small cubes and send to the pan with carrots and onions. Fry, stirring occasionally, until the courgettes are soft. If you are cooking a large volume and all the vegetables do not fit in the pan, simply sauté them in several stages.
5. Grind the fried vegetable mixture with a blender for a puree state. If you don't have a blender, you can use a mashed potato pusher or grind through a sieve.
6. Place the vegetable puree in a frying pan or saucepan and place on the stove over low heat.
7. Season with salt and pepper to taste. Add tomato paste and vinegar.
8. Cook until excess moisture evaporates.
9. Once the puree has thickened to the desired consistency, remove from heat and pour into storage containers. If long-term storage is planned, the dishes must be sterilized.
Ready-made caviar can be stored open in the refrigerator for about a week.
Zucchini caviar with a toasted slice of white bread is very tasty.
If you, like me, do not like to tinker with blanks - this recipe is for you!
