Vegetable caviar can be an excellent addition to a slice of fresh bread or serve as a side dish to a meat dish. We recommend variants of cooking such a dish using various vegetable combinations. You can cook caviar simply in a frying pan on the stove or use a multivariate for this purpose.
Vegetable caviar from beets and carrots - recipe
Ingredients:
- beetroot - 340 g;
- carrots - 220 g;
- onion bulbs - 160 g;
- garlic denticles - 2-3 pcs .;
- tomato paste - 65 g;
- purified water - 100 ml;
- refined vegetable oil - 40 ml;
- dill fresh - 1 small bunch;
- salt - 5 g;
- ground red and black pepper - to taste;
- Adjika (optional) - to taste.
Preparation
Preparing the preparation of vegetable caviar, we clean the onion bulbs and grind them as small as possible in cubes. We spread the onions in a warm vegetable refined oil and give a little brown. Now add the peeled and grated carrot, and after a couple of minutes and the beets, prepare it in a similar way. Fry the vegetables together for another five minutes, and after that lay the tomato paste, pour in the water, add salt, adjika and ground black and red pepper, mix, let the contents boil and let in the lid at the lowest possible heat for half an hour.
In the ready-made vegetable caviar, add crushed garlic teeth and finely chopped dill, mix and give ten minutes to brew.
Vegetable caviar from courgettes and aubergine - recipe in a multivariate
Ingredients:
- zucchini - 260 g;
- eggplant - 260 g;
- carrots - 220 g;
- onion bulbs - 165 g;
- Bulgarian pepper - 125 g;
- garlic teeth - 2-3 pcs .;
- tomato paste - 65 g;
- purified water - 50 ml;
- refined vegetable oil - 65 ml;
- salt - 10 g;
- ground red and black pepper - to taste;
- granulated sugar - 10 g.
Preparation
In the capacity of the multivarka we pour vegetable oil, we put small cubes of onions, carrot straws and set the device to the "Baking" mode. After twenty minutes of frying with periodic stirring add the cubes of sweet Bulgarian pepper, zucchini and eggplant, lay tomato paste, pour a little water, add ground red and black pepper, granulated sugar and salt and transfer the device to the "Quenching" mode. After sixty minutes, we inject the squeezed garlic teeth and, if desired, we rub the mass with a blender.