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Vegetable caviar with mushrooms

Ingredients

Adjust Servings:

	500 g zucchini
	250 g mushrooms
	1 carrot
	1 onion
	2 tomato
	1 bell pepper
	3 cloves of garlic
	1 tablespoon tomato paste
	thyme
	oil
	salt
	pepper

Nutritional information

13 g

Protein

27 g

Fat

42 g

Carbs

527

Calories

Vegetable caviar with mushrooms

Name: Vegetable caviar with mushrooms
Total time: 35 min
Yield: 2
Cuisine: European
Ingredients: zucchini: 500 g; mushrooms: 250 g; carrot: 1; onion: 1; tomato: 2; bell pepper: 1; garlic: 3 cloves of; tomato paste: 1 tablespoon; thyme; oil; salt; pepper

Features:

Cuisine:

European

35 min
Serves 2
Easy

Ingredients

500 g zucchini
250 g mushrooms
1 carrot
1 onion
2 tomato
1 bell pepper
3 cloves of garlic
1 tablespoon tomato paste
thyme
oil
salt
pepper

Directions

Vegetable caviar can be served both hot and cold. Such caviar is great as a side dish or snack with tortillas or crispy croutons.
If desired, the finished caviar can be crushed in a blender.

Steps

Done

10 min

preparation

- clean the onion, garlic and finely chop;
- grate carrots on a large grater;
- finely chop the mushrooms;
- cut the zucchini into small cubes (if the zucchini is old, it is better to cut the skin and remove the seeds);
- clean and finely chop the sweet pepper;
- cut the tomatoes in half and grate them.

Done

25 min

Roasting vegetables

1. In a saucepan with a thick bottom, heat the oil. Add onion and garlic and fry for 1-2 minutes until translucent.
2. Add mushrooms and stew for 2-3 minutes. When the mushrooms release juice, add thyme, pepper, salt and mix well.
3. Add chopped vegetables - zucchini, sweet pepper and carrots to the saucepan. Mix everything and put out on medium heat for 5-7 minutes. Then add grated tomatoes, tomato paste, mix and put out under the lid for 10-15 minutes on low heat, stirring.

Chef Hanna

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246

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2 months ago

Georgian Khinkali (juicy dumplings recipe)
IN A CREAMY SAUCE

FILLING

1. In a large bowl, combine ground pork, ground beef, salt, pepper, chopped cilantro and parsley, minced garlic, and onion.
2. Add water to the filling. Mix well until smooth.

DOUGH

1. In a deep bowl, mix 700 g of flour, 320 ml of cold water and ½ tsp. salts Knead a uniformly hard dough.
2. Place the dough in the refrigerator for 30 minutes, covered in grub.

THE CREAMY SAUCE AND PREPARATION

1. Remove the dough from the refrigerator, seal the surface with flour and roll it out a couple of millimeters. Divide into circles 14 cm in diameter.
2. Place 1 tbsp on each circle. fillings. Form khinkali by folding the dough into folds to the top, there may be 10-12 folds of dough.
3. Boil the water in a large saucepan, reduce the heat so that the boil is weak and cook the quincales for 5 minutes.
4. While the khinkali are cooking, quickly prepare the cream sauce: combine the cream, mayonnaise, and crushed garlic, mix well, pour into a large, deep frying pan, and heat thoroughly.
Place the cooked khinkali in the pan with the cream sauce, sprinkle with a little dried tomato flakes.

Serve hot. Dip the khinkali in the creamy sauce first, then take a bite and drink the broth, and then eat the khinkali itself. Don’t eat the tails—they’re only there to hold the khinkali.

More recipes you can find #food #meala#mealprepm#dinnerd#recipe##georgianfoodn#dumplings #georgianfood #dumplings ... See MoreSee Less

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Ingredients

Nutritional information

Vegetable caviar with mushrooms

Ingredients

Directions

Steps

preparation

Roasting vegetables

Chef Hanna

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