Table of contents:
- Ingredients for zucchini with carrots, stewed in vegetable sauce:
- A method of cooking zucchini with carrots, stewed in vegetable sauce
Video: Zucchini With Carrots, Stewed In Vegetable Sauce, For The Winter. Step-by-step Recipe With Photo
2024 Author: Ava Durham | [email protected]. Last modified: 2023-12-17 00:23
Zucchini with carrots stewed in vegetable sauce is a delicious stew that is quite easy to make at home. From the accessories you will need a blender or meat grinder, several cans and a brazier. Zucchini preparations for the winter prepared according to this recipe can be served as a side dish for meat or as an independent vegetable dish.
The recipe is simple, from the category - put it on the stove, and went about your business. The lid of the brazier must be slightly opened during the stewing process so that excess moisture evaporates and the sauce thickens.
Canned food is stored in a dark place, and does not lose its taste for several months.
For guaranteed safety, be sure to sterilize jars of vegetables (capacity 500 g - about 10-12 minutes after boiling water).
- Cooking time: 1 hour 20 minutes
- Quantity: 1 L
Ingredients for zucchini with carrots, stewed in vegetable sauce:
- 1 kg of zucchini;
- 600 g carrots;
- 300 g red tomatoes;
- 250 g sweet pepper (red);
- 2 chili peppers
- head of garlic;
- a bunch of parsley or cilantro;
- 50 ml olive oil;
- 12 g salt;
- 35 g granulated sugar;
- 5 g ground sweet paprika;
- bay leaf, black pepper.
A method of cooking zucchini with carrots, stewed in vegetable sauce
Making vegetable sauce. We clean the sweet bell pepper of red or orange color from seeds and pulp, cut off the stalk, chop it coarsely. In tomatoes, cut out a seal near the stalk, cut into cubes.
We clean a small head of garlic, cut the cloves into large pieces. We clean the chili pods from seeds and membranes so that the sauce does not turn out to be very spicy. Chop finely, add to tomatoes and peppers.
We send all the ingredients of the sauce to a blender, grind until smooth. As a result, you get a thick puree, in which we will stew vegetables.
With a vegetable peeling knife, remove a thin layer of skin from the zucchini. We also remove seeds from ripe vegetables. Cut into slices 1 centimeter thick.
In the same way, we clean the carrots, cut them into slices half a centimeter thick, add to the zucchini.
Now mix the vegetable sauce and chopped vegetables, add salt, granulated sugar, ground sweet paprika for color and flavor. Finely chop a bunch of parsley, add to the rest of the ingredients. Cilantro or celery can be used instead of parsley.
Pour odorless olive oil into a thick-walled saucepan or roasting pan, put the vegetable mixture, two bay leaves and a few peas of black pepper. Simmer over medium heat for about 40 minutes - the carrots should become soft, the zucchini should be transparent, and the sauce should be thick.
While vegetables are stewing, we prepare containers for packaging. Banks are well washed with dishwashing detergent, rinsed with clean water. We heat the oven to 120 degrees, leave the jars in the oven for 20 minutes, turning the neck down.
We pack the prepared vegetable mass hot in warm jars, close with boiled lids and sterilize for 10 minutes (jars with a capacity of 500 g).
Cool the canned food at room temperature, covering it with a blanket or blanket. Then we put it in the cellar for long-term storage. Storage temperature from +1 to +10 degrees Celsius.
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