How to cook carrot caviar
Products
Carrots - 9 medium (1.5 kilograms)
Red onions - 6 heads
Bell peppers - 3 medium
Parsley - 0.5 bunch
Lemon juice - 100 milliliters
Vegetable oil - 250 milliliters
Tomato paste - 220 grams
Sour cream - 150 grams
Salt to taste
Black pepper - to taste
How to boil carrot caviar
1. Wash and peel carrots. Wash the bell peppers, cut out the stalk, remove seeds and membranes. Peel the onion.
2. Grate carrots on a fine grater and leave in a separate deep plate.
3. Finely chop the red onion and half a bunch of parsley, chop the pepper into half a centimeter pieces.
4. Pour 100 milliliters of vegetable oil into a preheated pan and put the carrots there.
5. Fry the carrots until half cooked and a light golden crust appears for 5 minutes. Put the resulting mass in a blender.
6. Add half of the remaining vegetable oil to the pan and put the chopped onion into it for frying.
7. Fry the onions for 4 minutes, stirring continuously. Bring until golden brown and add to the blender with the carrots.
8. Pour the last 75 milliliters of vegetable oil into the pan and send the chopped bell peppers to fry for 2 minutes.
9. Add browned bell peppers and chopped herbs to the blender bowl.
10. Grind all vegetables in a blender until puree on high speed for 4 minutes.
11. Add 220 grams of tomato paste and 150 grams of sour cream to the puree. Stir at low speed.
12. Put the resulting carrot-tomato puree in a deep enamel saucepan and cook over low heat for 12 minutes, stirring constantly.
13. Close the saucepan with a lid, leave a gap and simmer over low heat for 5 minutes.
14. Turn off the stove, salt the caviar, add 100 milliliters of lemon juice and pepper to taste.
How to cook carrot caviar in a slow cooker
1. Instead of a saucepan, place the resulting mass in a multicooker dish and cook in the "Stew" mode for 20 minutes.
2. Add lemon juice, salt and your favorite spices.
Fusofacts
- Calorie content carrot caviar - 129 kcal / 100 grams.- Carrot caviar ready to eat hot or cold.
- Before serving carrot caviar decorate sprigs of parsley, cilantro, dill.
- For piquancy in taste, you can add garlic, previously passed through a garlic press, or any spices that you are used to adding to your dishes, into the finished carrot caviar.
- For cooking carrot caviar, it is recommended to choose wooden or plastic scapula.
- For canning put the carrot caviar in sterilized jars, roll up and allow to cool on their own in a natural way, covered with a warm blanket.
- Average cost products for cooking carrot caviar in Moscow - 200 rubles / 2 liters of caviar (data as of June 2020).