Carrot Caviar
Description
Perfect with meals and drinks. Even from ordinary ingredients you can prepare a juicy dish with a piquant flavor. The vegetable appetizer can even be canned for winter, spooning it hot into sterilized jars and screwing on the lids immediately. It's best to store the preserve in a cool place. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the specified ingredients.
- 2
Step 2
Peel the carrots, wash them, and cut into medium cubes. Place the cut carrots in the food processor bowl.
- 3
Step 3
Pulse the carrots until almost puréed, for 2–4 minutes, on pulse mode.
- 4
Step 4
Rinse the tomatoes in water, cut them into several pieces, and remove the green cores. Place them in the food processor bowl.
- 5
Step 5
Purée.
- 6
Step 6
Place the carrot and tomato mixture in a kazan or in a container with a non-stick bottom.
- 7
Step 7
Add the salt and sugar; if you like, add a couple of pinches of ground black pepper. Sugar is required—it balances the tomato acidity. Stir everything together, place the pot on the stove, and set medium heat. Simmer for about 30 minutes until soft. If the tomatoes weren't juicy, add a little boiling water.
- 8
Step 8
5 minutes before it's done, when almost all the liquid has evaporated, rinse the garlic cloves, then peel and press them into a paste. Pour in the vegetable oil and vinegar and mix.
- 9
Step 9
Place the prepared caviar on a serving dish. Serve hot or cold—it tastes delicious either way!