Small, approximately the same size patissons are the best reason to prepare such an unusual billet. Further in the recipe I will tell you how they can be stuffed and how to do it correctly. By the way, it's quite simple.
Ingredients
- Patisson - 2 kg
- Carrots - 2 kg
- Onion - 2 kg
- Tomatoes - 1 kg
- Tomato paste - 2 art.l.
- Vegetable oil - 1 glass
- Salt - 1 tbsp.l.
- Sugar - 2 tbsp.l.
- Spices and seasonings - 1 art.l.
Step-by-step cooking recipe
Cut off the tails of the patissons, remove the pulp with a spoon and boil the fruits for 2-3 minutes in boiling water.
Chop the onion, grate the carrots and fry them until soft separately from each other.
Peel and dice the tomatoes, and fry separately too.
Mix all the vegetables, add sugar, salt and spices. Simmer for another 10 minutes.
Stuff the patissons with stuffing and put them in sterile jars.
Add a spoonful of oil to the jar, cover them with lids and sterilize for another 20 minutes in boiling water.
Roll up the patissons for the winter.
