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Zucchini caviar with mayonnaise and garlic

2377

Kitchen Russian

Calorie content 62.5 kcal

Portions 2 p.

Cooking time 1 d.

Proteins * 1.1 gr.

Fats * 3.7 gr.

Carbohydrates* 9.7 g

Zucchini caviar with mayonnaise and garlic

Content

Spicy squash caviar turns out to be a little spicy, has a bright color and rich creamy taste. The texture of the appetizer is silky and smooth, homogeneous.

Ingredients

Cooking process

Measure out the right amount of food.

Wash and dry vegetables. Remove the skin from the zucchini and take out the pulp with seeds. Remove the seed boxes from the peppers. Peel the carrots and garlic.

Scroll the vegetables through a meat grinder. Fold vegetable gruel, except garlic, into a saucepan. Set the saucepan over medium heat and cook for about 1 hour. If there is still a lot of liquid in the workpiece, you need to cook for 15-20 minutes. longer. Stir the caviar periodically.

Put garlic, granulated sugar, salt and tomato paste passed through a press into the workpiece. Constantly stirring, cook the vegetables for another half hour.

Grind the mass with the hand blender directly in the saucepan.

Put mayonnaise into caviar, pour in vegetable oil and essence. Bring the workpiece to a boil. Cook for another 15 minutes, stirring constantly to prevent scorching. At this stage, you can again break through the mass with a blender.

Pour the hot mass into sterilized glass jars, roll up with sterile lids. Turn the jars of caviar upside down. Wrap the blanks with a blanket and let stand for 12 hours until they cool completely, then put them away for storage.

Bon Appetit!