Sugar-free squash caviar
0
4728
Kitchen
Russian
Calorie content
48.4 kcal
Portions
5 l.
Cooking time
60 minutes
Proteins *
1.5 gr.
Fats *
2.3 gr.
Carbohydrates*
7.4 gr.
In recipes for squash caviar, you can often find the addition of mayonnaise, vegetable oil and, as a rule, a considerable amount of sugar. All this has a positive effect on the taste of the finished caviar, but significantly adds extra calories. According to this recipe, we propose to cook the most natural caviar from zucchini without adding sugar at all. Even the amount of vegetable oil is minimized, since the squash is baked in the oven in its pure form before chopping. In order for the taste of caviar to be delicate with natural sweetness, it is recommended to use young fruits.
Ingredients
Cooking process
Wash zucchini under running water. We use young specimens entirely, so we immediately cut them into small pieces. Ripe fruits must be peeled from the skin and seeds, after which the pulp must also be cut into pieces. Place the sliced zucchini on a baking sheet lined with parchment and place in an oven preheated to 190 degrees on a medium level. We bake them for about half an hour, until each piece is completely soft.
While the zucchini is baking, peel and rinse the onions and carrots. Cut the onion into small cubes, grate the carrots on a coarse grater. Heat vegetable oil in a frying pan and put prepared onions and carrots in it. With occasional stirring, fry the vegetables for ten to fifteen minutes, until the onions are slightly browned and the carrots are completely softened. Add the tomato paste five minutes before cooking and mix well.
Punch vegetables with an immersion blender until smooth. I wash the cans with a soda solution and sterilize in any convenient way. Wash the lids and boil for a couple of minutes in water. Let the jars and lids dry completely. We lay out hot caviar in prepared dry jars and immediately roll up the lids using a special key. We wrap the sealed cans with a blanket and in this position let them cool slowly. We remove the cooled caviar to a storage location.
Bon Appetit!