Squash caviar with carrots through a meat grinder

Step-by-step cooking

1. Step 1:

   

   Prepare the products. It is good to take a fresh crop. If the squash is young, leave the peel, remove the seeds from the more mature one and remove the seeds with the core.

2. Step 2:

   

   Wash all vegetables and herbs. Cut the zucchini into medium cubes, small onion, parsley root and garlic very small. I rub carrots on a Korean grater, but you can use a regular large one. In this format, the vegetables will fry quickly, and slicing garlic will preserve its juiciness. The greens are also finely chopped. It is better to cook the slicing all at once, then it is prepared quickly.

3. Step 3:

   

   Heat a large frying pan, pour in 50 ml of vegetable oil, heat to operating temperature / sizzles around the thrown piece /. Toss the zucchini and fry until the liquid evaporates, then until transparent over medium heat, add a little salt and do not forget to stir. Do not cover with a lid. Roasting will take 15-18 minutes, depending on the stove. Make sure they don't burn. Let the finished zucchini cool directly in the frying pan.

4. Step 4:

   

   Heat another frying pan as well, pour in the remaining oil, heat and throw the onion. Reduce the heat to medium -low, fry the onion until transparent, add the parsley root, carrots, Stir fry until the carrots set, add tomato paste and pour in a couple of tablespoons of water, stirring continuously. Add a little salt and warm up the mass for another minute. The finished roast should not be thick, let it cool down to room temperature. It takes about 10 minutes to cook.

6. Step 5:

   

   Then combine the contents of both pans, add garlic, herbs and pass everything through a meat grinder with a fine grate. Or punch with an immersion blender. Add sugar, vinegar, if necessary, salt and mix well. The caviar is ready, cool it and you can serve it.

7. Step 6:

   

   From this amount of products, 1 can of 0.5 liters is obtained. and a small salad bowl for 3 servings. Caviar can be spun for the winter, but the jars must be sterilized in water 0.5 liters. 5 - 8 minutes from the start of boiling. If there are a lot of cans, it is convenient in the oven. Preheat the oven to 50 degrees, put cans of caviar, the lid is loosely closed and set 120 degrees. From the set temperature, we sterilize 0.5 liters. cans for 8-10 minutes. Tightly twist, turn over.

8. Step 7:

   

   Let it cool down under the "fur coat". Store in a cool, dark place or in the refrigerator. The finished caviar is appetizing, the taste is balanced, the right consistency.