Squash caviar with carrots through a meat grinder

Step-by-step preparation

Cooking time: 2 hr

1. STEP 1

   

   How to make squash caviar with carrots through a meat grinder? Prepare all the necessary ingredients. Take freshly harvested vegetables. If the zucchini is young, do not remove the peel; for a more mature one, remove the peel and seeds with the core. Wash the zucchini in running water. Wash the jars with soda in running water, and also wash the lids in running water.

2. STEP 2

   

   Wash the carrots and parsley root with a brush in running water and peel. Peel the onions and garlic, wash the greens in running water. Cut the zucchini into medium cubes, the onion into small cubes, the parsley root and garlic into very small cubes. Grate the carrots using a Korean or regular grater. This format will quickly fry the vegetables, and slicing the garlic will preserve its juiciness. Also finely chop the greens. It’s better to prepare the slices all at once, so they can be cooked quickly.

3. STEP 3

   

   Heat a large frying pan, pour in 50 ml of vegetable oil, heat to operating temperature (it sizzles around the thrown piece). Place the zucchini and fry until the liquid has evaporated, then until transparent over medium heat, add a little salt and do not forget to stir. Do not cover with a lid. Frying will take 15 - 18 minutes, depending on the stove. Be careful not to burn the zucchini. Let the finished zucchini cool directly in the pan.

4. STEP 4

   

   Heat another frying pan, pour in the remaining oil, heat it up and add the onions. Reduce heat to medium-low, fry the onion until transparent, add parsley root and carrots. Stir-fry until the carrots are soft, add tomato paste and pour in a couple of tablespoons of water, stirring continuously. Add a little salt and heat the mixture for another minute. The finished frying should not be thick, let it cool to room temperature. It cooks in about 10 minutes.

5. STEP 5

   

   Then combine the contents of both frying pans, add garlic, herbs and pass everything through a meat grinder with a fine grid. Or use an immersion blender. Add sugar, vinegar, if necessary, salt and mix well. The caviar is ready, cool it and you can serve it.

6. STEP 6

   

   This quantity of products yields 1 0.5 liter jar. and a small salad bowl for 3 servings. Caviar can be sealed for the winter, but the jars must be sterilized in 0.5 liters of water. 5 - 8 minutes from the start of boiling. If there are a lot of cans, then it’s convenient in the oven. Preheat the oven to 50 degrees, place the jars with caviar, close the lids loosely and set 120 degrees. Sterilize 0.5 l from the set temperature. jars 8 - 10 minutes. Screw the lids on tightly and turn them over.

7. STEP 7

   

   Let the sterilized jars cool under the “fur coat”. Zucchini caviar made from zucchini and carrots is ready for the winter. Store in a cool, dark place or refrigerator. Bon appetit!

Comments on the recipe

Khochka

06.12.2023

4.9

Who needs it, watch the video for a similar recipe for squash caviar with tomato paste.