Zucchini caviar with carrots and mayonnaise
Description
It suits both holiday tables and everyday meals. This appetizer will remind you of autumn even in late winter. Making zucchini caviar with carrots and mayonnaise is very simple, and the result is stunning. This vegetable paste is both tender and tart at the same time, and even the most discerning gourmet will enjoy it. I usually make 2–3 jars for the winter, and a little more stays in the refrigerator for a snack. If you decide to preserve zucchini caviar with carrots and mayonnaise, this recipe is perfect for that, but I advise adding 1 tablespoon of vinegar for each kilogram of zucchini. Serve the appetizer to the table.
Instructions
- 1
Step 1
Wash the carrots, tomatoes, zucchini, and herbs. Peel the carrots, onions, and zucchini, and also remove their seeds. Cut the zucchini, carrots, and tomatoes into small cubes. Finely chop the herbs. Pour oil into a frying pan and sauté the onion until it turns golden. Then add the carrots and fry for another 7 minutes. After that, add the zucchini to the pan and fry for another 10 minutes. Add the tomatoes and cook for about 5–7 minutes, stirring constantly.
- 2
Step 2
After the vegetables are almost done, add the finely chopped herbs and the garlic pressed through a garlic press. Stir once again and add the mayonnaise. Cook the caviar for another 10 minutes over low heat. After the zucchini caviar with carrots and mayonnaise is ready, let it cool.
- 3
Step 3
Transfer the finished and cooled vegetable mixture to a blender bowl. Then thoroughly blend the stewed vegetables into a spread. The pieces should be very small, and the mixture should be homogeneous. Spread the finished vegetable caviar on bread, use it instead of salad, or preserve it for the winter.