Carrot Caviar
⏳ Time
2 hours
🥕 Ingredients
7
🍽️ Servings
6
Description
It is best to store in a cool, dark place.
Ingredients
- Onion - 17.6 oz
- Carrot - 2 lbs
- Passata Tomato Sauce - 3 tablespoons
- Safflower Oil - 13 fl oz
- Garlic - 5 cloves
- Salt - to taste
- Ground Black Pepper - to taste
Step by Step guide
Step 1
First, dilute the tomato paste with water to the consistency of sour cream. It is best to do this in an enameled pot.
Step 2
Next, add finely chopped onion, about half of the sunflower oil, and a little salt. Simmer over heat until the onion softens.
Step 3
Wash and peel the carrots, then grate them on a coarse grater, blend them, or grind them in a meat grinder.
Step 4
Then, sauté the root vegetables in the remaining oil until the carrots soften, adding a little water, and then mix with the onion-tomato mixture and place in the oven to stew.
Step 5
Stew the carrots for one and a half to two hours after boiling.
Step 6
Fifteen minutes before the end of cooking, add the peeled and minced garlic, as well as ground black pepper, and mix very thoroughly.
Step 7
Then, add crushed bay leaf mixed with salt to the finished caviar and mix well again.
Step 8
The caviar should be immediately placed in sterilized jars and sealed. The sealed jars must be wrapped and left to cool.
Step 9
Carrot caviar can be used to prepare salads, as an addition to meat dishes, eaten with or without a side dish, or simply spread on a sandwich.
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