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Print Recipe
Vegetable Caviar "Autumn" Recipe
In autumn, when the harvest pleases with an abundance of vegetables, I often cook such caviar. Juicy, moderately spicy, perfect as a side dish to meat and fish, and just a slice of bread-great! Cooking is very simple and fast. Light, low-calorie snack.
Cook Time 90 minutes
Servings
Ingredients
Cook Time 90 minutes
Servings
Ingredients
Instructions
  1. To prepare the vegetables. Wash everything. Carrots, garlic and onion peeled, squash and eggplant to cut the skin (if young, then you can leave, I have a white eggplant, they have a tender crust, I left it), pepper to release the seeds.
    To prepare the vegetables.
Wash everything.
Carrots, garlic and onion peeled, squash and eggplant to cut the skin (if young, then you can leave, I have a white eggplant, they have a tender crust, I left it), pepper to release the seeds.
  2. All vegetables except garlic miss through a meat grinder.
    All vegetables except garlic miss through a meat grinder.
  3. Pour the ground vegetables into a pan with a thick bottom, add vegetable oil, mix well and simmer over medium heat for 40 minutes.
    Pour the ground vegetables into a pan with a thick bottom, add vegetable oil, mix well and simmer over medium heat for 40 minutes.
  4. Add to vegetables salt, sugar and spices to taste, chopped greens and garlic passed through the press. Saute 5 minutes and you're done!
    Add to vegetables salt, sugar and spices to taste, chopped greens and garlic passed through the press.
Saute 5 minutes and you're done!
  5. If this caviar is decomposed into sterilized jars, it can be prepared for the winter.
    If this caviar is decomposed into sterilized jars, it can be prepared for the winter.
  6. Bon appetit.
    Bon appetit.

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