Carrot caviar for the winter
- Nutrition Facts
- Calories: 136
- Protein: 2.8
- Fats: 8.5
- Carbohydrates: 11
Today, the hero of our review is a wonderful preparation - carrot caviar, cooked for the winter. It is fair to say that this is not the most original conservation option. Nevertheless, good carrot caviar is not an overly hackneyed dish. It will be good as a side dish, as an appetizer for meat, and even as an addition to borscht. I am sure that many people have not even heard of such preparation for the winter as caviar from carrots and onions. And we will be happy to offer you such a super recipe. But this will be a little later, but for now, about the history and peculiarities of cooking.
History of the dish
Caviar itself is a cold appetizer made from chopped vegetables, and in our case, the main ingredient is carrots. The closest and more famous brothers of this appetizer are overseas eggplant or squash caviar. Nevertheless, delicious carrot caviar for the winter will not be superfluous in any cellar.
Paying attention to the subtleties, I immediately want to note the fact that the cooking methods and recipes for preparing carrot caviar for the winter can be very different. Most often, such caviar is prepared by boiling with the addition of onions, garlic and tomato paste. But very often all the ingredients are additionally fried for flavor. In the case when the preparation is made for the winter, vinegar also becomes an indispensable ingredient among others. Our winter carrot caviar is a very simple recipe, and you can be sure of this right now.
Ingredients:
- Carrots - 1 kg
- Garlic - 5-6 teeth.
- Tomato paste - 2 tablespoons
- Salt - 1 tablespoon
- Vinegar 9% - 2 tablespoons
Preparation:
- Prepare food. Peel all carrots and garlic. Sterilize jars and lids in a convenient way.
We will prepare the necessary products and sterilize the jars
- Chop the carrots in a convenient way: you can use a fine grater, a meat grinder, I passed all the carrots through a juicer, after which I put the juice and cake together again and mixed in a large bowl.
Carrots must be chopped in a way convenient for you. Carrot caviar for the winter is most often passed through a meat grinder, but today I chose a juicer
- Put the whole carrot mass in a frying pan and simmer under a lid for 30 minutes, stirring regularly with a wooden spoon.
Chopped carrots should be put in a skillet and simmer for about 30 minutes, stirring occasionally
- Then add salt, tomato paste to the carrots, squeeze out all the garlic through a press and pour the vinegar.
After 30 minutes, add vinegar, salt, tomato paste and garlic passed through a press to the carrots
- After 10 minutes, remove the pan from the stove.
Boil caviar for another 10 minutes and remove from heat
- Arrange the carrot mass in sterilized jars, roll up the lids, turn the jars upside down until they cool completely.
It's time to put the caviar in jars and close them with lids. Until the jar cools completely, turn it over on the lid and place it in a warm place
- Then send the jars of caviar for storage to the pantry.
Then send the jars of caviar for storage to the pantry.
The benefits of the dish
This appetizer will certainly benefit. The carrot itself is a treasure trove of excellent properties: it relieves inflammation, boosts immunity, improves vision and stimulates good appetite. This means that such caviar will become an excellent snack option for you or even a complete meal. Do you know the same tasty and healthy dishes? If so, we are always happy to be your guide to the world of entertaining cooking. Let's cook together - it's fun and very exciting. And we will be happy to help you with everything. Your friend and advisor HozOboz!
