Zucchini Caviar in a Blender
Description
Homemade preserves keep for a long time. For the caviar you need only very young zucchini, so the skin stays tender and the seeds have not had time to form — then you can safely cut them whole. If your zucchini are no longer so young, simply peel off the skin, remove the seeds, and use the firm flesh for the caviar. The amount of tomato paste is up to you and can be adjusted; it will change the taste and color of the caviar. I use homemade tomato paste that is moderately tart. Any blender will work for pureeing the caviar, countertop or immersion. The yield will also vary, from 1 to 1.5 liters — it all depends on how watery the zucchini were and how much you reduced the caviar. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare the vegetables and wash everything thoroughly.
- 2
Step 2
Cut the vegetables into medium-sized cubes.
- 3
Step 3
Take a heavy-bottomed pot or a kazan, pour 25 ml of vegetable oil into the bottom, add the onion, then the carrot, and place all the zucchini on top.
- 4
Step 4
Add salt, sugar, and tomato paste right away and place over heat. Cook, stirring occasionally, over medium heat until all vegetables are tender. Do not cover tightly with a lid so moisture can evaporate.
- 5
Step 5
After 35 minutes, my vegetables were ready, soft and tender.
- 6
Step 6
Using an immersion blender, blend the roe well until smooth and uniform. At this stage, the roe can be considered done. Adjust the salt and pepper. If you don’t like the consistency, return the saucepan with the roe to the heat and cook it down to the desired thickness, stirring often so it doesn’t scorch.
- 7
Step 7
The caviar is ready!
- 8
Step 8
Jars are sealed. Store for winter.