Vegetable caviar from squash, carrots and tomatoes
Composition / ingredients
20
servings:
Cooking method
1. We clean and cut all the vegetables into approximately equal cubes. Pre-peel the tomatoes.
2. Heat the oil in a frying pan and simmer the onion, carrot and garlic on it. when they become soft, add the squash to them and continue cooking, stirring occasionally.
3. When the patissons are ready and they will have a light browning, add tomatoes and water. Cook until soft.
4. Add spices and mix. Puree with a blender or meat grinder. Let it boil and put it in sterile jars. Roll up the lids, cool in the blanket with the lids down.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Patisson - 18 kcal/100g
