Kitchen appliances and utensils
- plate;
- slow cooker;
- kitchen scales;
- blender
- pan;
- jars with lids;
- deep bowl;
- metal sieve;
- grater;
- cutting board;
- knife;
- kitchen spatula;
- paper towels;
- kitchen towel.
Ingredients
- zucchini - 2.2-2.3 kg
- carrots - 1 pc.
- onions - 1 pc.
- tomato paste - 190 g
- vegetable oil - 90 g
- ground black pepper - 2 g
- sugar - 20 g
- salt - 20-30 g
Step cooking
- Rinse thoroughly under running water with approximately 2.2-2.3 kg of zucchini and dry them with paper towels. Then cut the zucchini in half and remove the seeds. If you use very mature zucchini, be sure to peel them. If the zucchini is quite young, you can leave the peel. As a result, the weight of the peeled zucchini should be approximately 2 kg. Cut the peeled zucchini into small cubes and place them in a deep bowl.
- Then peel 1 medium onion and 1 carrot, peel the vegetables well, then chop the onion into small cubes and grate the carrots on a coarse grater.
- Pour approximately 45 g of vegetable oil into the multicooker bowl. Select the "Fry / Vegetables" mode and heat the slow cooker for 3 minutes.
- Then place chopped onions and carrots in a bowl. Fry vegetables for about 4 minutes, then remove them from the crockery with a spatula and place in a bowl.
- Pour the remaining 45 g of vegetable oil into the multicooker bowl. Select the “Fry / Vegetables” mode and heat the oil for 1 minute, then place the sliced zucchini in the bowl. Fry the zucchini for 20 minutes, periodically stirring them with a spatula.
- Remove the zucchini from the slow cooker and combine them with onions and carrots. Then, using a blender, grind the vegetables into a homogeneous mass, and then pour it back into the multicooker bowl.
- To prevent the vegetable mass from splashing out of the bowl, place the double boiler basket on top and leave the multicooker lid open. Select the "Stew / Vegetables" mode and cook everything for 40 minutes.
- After 40 minutes, add 2 g of black pepper, about 20 g of sugar and 20-30 g of salt to the multicooker bowl. Then add 190 g of tomato paste to all the ingredients and mix everything well with a spatula to a uniform consistency. Then set the “Multi-cook 95 ºС” mode and simmer the caviar for another 20 minutes.
- In the meantime, sterilize the jars. For caviar, it is better to take small cans, since it is not stored for long in open form. Place the pot of water on the stove, and install a metal sieve on the pot. Then place the jars upside down on a sieve and steam sterilize them for 15 minutes. Boil the lids in water. Place sterile containers on a clean kitchen towel without turning them over. Spread the finished caviar in sterile jars and close with screw caps or ordinary ones using a key. Cover the jars with a towel or blanket until they cool completely, then move them to a cool place.
Video recipe
How to prepare all the ingredients, and then make them delicious squash caviar, you can watch the video in detail.
Fragrant and incredibly tasty squash caviar will be the perfect complement for any dish, and even as a light sandwich with brown bread. Try to cook soft caviar according to this simple recipe - you will forever forget about store alternatives.In the comments, tell us if you liked the caviar cooked in the multicooker. And also share your secrets of fragrant quality caviar from zucchini.
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