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Zucchini caviar with mayonnaise and carrots

1262

Kitchen Russian

Calorie content 57.4 kcal

Portions 1.5 l.

Cooking time 110 minutes

Proteins * 1 gr.

Fats * 4.9 gr.

Carbohydrates* 6.6 gr.

Zucchini caviar with mayonnaise and carrots

Content

Zucchini caviar is a preparation that has many interpretations. I suggest making squash caviar with mayonnaise and carrots. The caviar is obtained with a delicate and smooth consistency. Zucchini caviar is a great option for a quick and tasty snack.

Ingredients

Cooking process

Prepare the required ingredients for the squash caviar. Wash the carrots thoroughly and peel them with a vegetable peeler. Wash the zucchini as well, peel it with a vegetable peeler. Peel the onions and garlic and rinse under running water. Measure out the required amount of the remaining ingredients.

Cut the peeled carrots and onions into small cubes. Heat a deep frying pan well, add a small amount of vegetable oil and fry the chopped carrots and onions until softened, stirring occasionally.

Cut the zucchini peeled from the skin lengthwise. Using a tablespoon, remove the seed core. You do not need to peel young zucchini. Cut the prepared zucchini into medium-sized cubes. And then add to the fried vegetables. Cook for about 10-15 minutes.

Then add the tomato paste, stir well and cook for about 30 minutes, stirring occasionally.

Remove the vegetable mass from heat. Pass the peeled garlic through a press and add to the vegetables. Use a hand blender to blend until smooth.

Add the required amount of granulated sugar, table salt, black pepper and mayonnaise. Place the container with the contents over medium heat and bring to a boil. Then reduce the heat and cook the squash roe for about 40 minutes, covered. 5 minutes before cooking, pour in vinegar and stir. Remove from heat immediately.

Wash and sterilize the jars in the oven or microwave. Pour boiling water over the lids or boil in a saucepan. Gently spread the hot squash caviar in sterile jars and tighten with sterile lids. Turn the jars of caviar upside down, leave to cool completely, wrapped in a warm blanket. Then transfer to a dark place for storage.

Bon Appetit!