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Zucchini caviar in the sleeve

767

Kitchen Russian

Calorie content 44.8 kcal

Portions 2 l.

Cooking time 150 minutes

Proteins * 0.7 g

Fats * 2.6 gr.

Carbohydrates* 5.2 gr.

Content

You are offered a simple and convenient way to cook squash caviar in the sleeve. It has advantages over the conventional pot braising method. Vegetables are not fried, so this caviar is well suited for baby food and food products, and there is no need to stand with a spoon at the stove. To bake the vegetables well, do not put more than 1 kg in the sleeve, but spread them on two sleeves. This caviar can be eaten immediately after cooking or prepared for the winter.

Ingredients

Zucchini (young) 1 kg Onion 0.5KG Carrot 0.5KG Tomato paste 150 ml. Vegetable oil 3 tbsp. Salt taste Table vinegar 9% 2 tbsp

Cooking process

Wash the zucchini and remove the seeds. Cut the zucchini into cubes up to 1.5 cm in size and put them in a deep bowl.

We clean the carrots and onions and cut them into cubes as well. We shift the onions and carrots to the zucchini and add to them the amount of vegetable oil and tomato paste indicated in the recipe. Sprinkle the vegetables with salt to taste.

Then we mix all the components of the caviar by hand.

Put the prepared vegetables into a baking sleeve and fasten the ends of the sleeve with clips.

We bake vegetables in an oven preheated to 180-200 ° C for 1 hour.

Remove the baked vegetables from the oven and cool slightly.

Then grind the vegetables until puree using a blender. Cooked caviar can be served immediately.

To prepare for the winter, transfer the caviar to clean jars and pour vinegar into each jar at the rate of 1 tbsp. l. for 1 liter of caviar. Sterilize jars with squash caviar in a separate saucepan according to the general sterilization rules.

Then cool the caviar under the "fur coat" and transfer to storage in a cold place.

Happy blanks!

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