An alternative to caviar caviar can be caviar from the patissons. Such a vegetable snack can be cooked even from ripe fruits - it does not lose a lot in taste. In this case, small portions of caviar can be eaten immediately, and the remainder, if desired, rolled in cans for future use. We will talk about delicious varieties of caviar caviar from the patissons below.
Caviar from patissons for the winter - recipe
Ingredients:
- onions - 890 g;
- carrots - 890 g;
- tomatoes - 1,7 kg;
- squash - 2.9 kg;
- vegetable oil - 240 ml;
- sugar - 55 g;
- vinegar - 25 ml;
- salt - 30 g.
Preparation
Peeled patissons should be cut into small cubes. Onions and carrots can be grinded or coarsely grated. Tomatoes are separated from the skin by blanching, and then cut arbitrarily and fairly coarse. The onions and carrots are sent first to the frying pan and butter, after which, after a couple of minutes, they are cut into cubes. Vegetable fry is kept on the fire for 5-7 minutes, add tomatoes, salt with sugar and stew for 10 minutes, until the softness of the vegetables. The resulting mass is blended with a blender and returned to the fire. Before rolling caviar from the patissons for the winter without sterilization, should be left on low heat for about half an hour.
Recipe for caviar from courgettes and squash
Because of the similarity in taste, the patissons for this caviar can easily be combined with zucchini. If you have excess excesses of overgrown fruits of these pumpkin plants, then use them in the framework of the recipe below.
Ingredients:
- carrots - 160 g;
- onion - 270 g;
- zucchini - 400 g;
- squash - 400 g;
- tomato paste - 10 g;
- apple vinegar - 10 ml;
- vegetable oil - 55 ml;
- a pinch of sugar.
Preparation
Divide onions into large half rings, and carrots into small cubes. Peeled squash and squash with squash can be cut into cubes larger. All vegetables are sprinkled with vegetable oil, seasoned with a good pinch of salt and distributed on a baking sheet. Vegetable mixture should be spent in the oven for at least half an hour at 190 degrees.
Softened vegetable slices are transferred to a blender together with vinegar and tomato paste, and then beat until the desired consistency is achieved. Ready caviar can be eaten immediately, or spread out in clean cans and sent to sterilization for harvesting for the winter.
Caviar from patissons for the winter with mayonnaise
Make the taste of ready-made caviar more saturated, and the creamy texture will help one of the most popular sauces on our tables - mayonnaise.
Ingredients:
- squash - 1.1 kg;
- vegetable oil - 115 ml;
- tomatoes in its own juice - 420 g;
- garlic - 3 teeth;
- mayonnaise - 75 g.
Preparation
Patissons cut into small cubes and let in half of all the vegetable oil. Add the garlic to the vegetables and pour in the tomatoes. Leave everything on average for about 40 minutes to evaporate excess water. After the patissons are transferred to the bowl of the blender and beat to a puree consistency, in portions adding the remaining vegetable oil. Cooked caviar seasoned to taste and combined with mayonnaise.
Caviar from patissons - simple recipe
Ingredients:
- patisson - 680 g;
- tomatoes - 430 g;
- garlic - 2 teeth;
- laurel leaf - 1 pc .;
- vinegar - 35 ml;
- carrots - 130 g.
Preparation
Scrub the seed-cleared patissons and carrots. Fry them together with chopped garlic and laurel, after a couple of minutes pour in the vinegar and put the diced tomatoes. Leave the mixture to simmer over medium-high heat for about half an hour, and then rub it to the desired consistency.
If desired, caviar from the patissons can be made in the multivark, putting the device on the device "Quenching" and continuing cooking for about 40 minutes.