Caviar carrot onion

Diversify your culinary delights with its delicate taste!
Daria ☼Author avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 2 g
Fats 45 % 9 g
Carbohydrates 45 % 9 g
113 kcal
GI: 100 / 0 / 0

Cooking method

Cooking time: 1 h 10 min

We all remember how the hero Savely Kramarov salivated at the sight of "overseas eggplant caviar", but carrot caviar, the culinary recipe of which my friends recently advised me, makes no less impression. Try it and make sure!
First of all, put tomato paste and chopped onion in a saucepan diluted with water, add a glass of sunflower oil, bay leaf and salt, then put it to simmer under high heat, closing the lid. Then reduce the heat and bring the onion to the consistency of a mass covered with red oil. Meanwhile, pass the carrots through a large grater, fry in a frying pan, adding water. Then add it to the stewed onion and put it in a preheated oven. When the caviar is ready, it will be very tasty to add garlic, ground with salt and a little more bay leaf to it. Transfer the cooled caviar to a glass jar and, having tied it with cellophane, place it in the refrigerator.
I'm sure sandwiches with such caviar are food that will please anyone.

Caloric content of the products possible in the composition of the dish

  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Garlic - 143   kcal/100g
  • Bay leaf - 313   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Tomato paste - 28   kcal/100g
  • Salt - 0   kcal/100g
  • Onion - 41   kcal/100g
  • Sunflower oil - 898   kcal/100g
  • Refined sunflower oil - 899   kcal/100g

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