Vegetable caviar has long been a favorite delicacy in the whole world. Of course, it has nothing to do with ordinary caviar, but because of this, the snack does not get worse. Most often I come across recipes from eggplant and zucchini, but today I propose to diversify them with pumpkin.
Ingredients
- Pumpkin - 1 kg
- Carrots - 1 piece
- Onion - 2 pieces
- Garlic - 2 cloves
- Vegetable oil - 3 art.l.
- Salt - 1 pinch
- Ground black pepper - 1 pinch
- Bay leaf - 3 pieces
- Paprika - 1 tsp.
- Wine vinegar - 1 tsp.
Step-by-step cooking recipe
Peel the pumpkin and cut it into small cubes.
Peel and finely chop the onion. Grate the carrots and saute the vegetables in oil until golden brown over medium heat.
Add pumpkin, chopped garlic, paprika, bay leaf, salt and pepper to the roast.
Stir, pour in a glass of boiling water and simmer the vegetables under the lid on low heat until soft. It's about 30-40 minutes.
Remove the bay leaves and grind the mass with a blender to the desired consistency. You can leave a coarse puree or chop the caviar until smooth.
Pour into a frying pan, pour in wine vinegar and simmer for another 3-5 minutes after boiling.
Pumpkin caviar can be stored in the refrigerator or rolled up in sterilized jars.
