Carrot caviar
6 servings
120 minutes
Carrot caviar is a bright and rich dish of European cuisine that pleasantly surprises with its simplicity and flavor richness. Its origins trace back to the traditions of home canning when housewives sought ways to preserve root vegetable harvests for winter. The delicate texture of carrots infused with the aroma of tomato paste and garlic creates a harmony of sweet-spicy notes. The light spiciness of black pepper highlights the natural sweetness of the vegetables, while bay leaves add an exquisite depth. This caviar is versatile: it can be used as a sauce for meat, added to salads, or simply spread on crispy bread. Homemade carrot caviar is the taste of comfort, warmth, and tradition.
1
First, dilute the tomato paste with water to the consistency of sour cream. It's best to do this in an enamel pot.
- Tomato paste: 3 tablespoons
2
Next, add finely chopped onion, about half of the vegetable oil, and a little salt. Simmer over heat until the onion softens.
- Onion: 0.5 kg
- Sunflower oil: 400 ml
- Salt: to taste
3
Wash and peel the carrot, then grate it on a coarse grater, in a blender, or grind it in a meat grinder.
- Carrot: 1 kg
4
Then the root vegetables need to be fried in the remaining oil until the carrots soften, adding a little water, and after that, mix with the onion-tomato mixture and put it to stew in the oven.
- Sunflower oil: 400 ml
- Carrot: 1 kg
- Tomato paste: 3 tablespoons
5
Carrots need to be simmered for one and a half to two hours after boiling.
6
15 minutes before the end of cooking, add the peeled and chopped garlic, as well as ground black pepper, and mix very thoroughly.
- Garlic: 5 clove
- Ground black pepper: to taste
7
Then add crushed bay leaf with salt to the prepared caviar and mix well again.
8
Caviar should be immediately placed in sterilized jars and sealed. The sealed jars must be wrapped and left to cool.
9
Carrot caviar can be used for salads, as an addition to meat dishes, eaten with or without a side, or simply spread on a sandwich.
