Zucchini with carrots stewed in vegetable sauce is a delicious stew that is quite simple to cook at home. From the devices you will need a blender or meat grinder, a few cans and a roaster. Preparations for the winter of zucchini, 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 on the stove, and went to go about their business. The lid of the roaster, in the process of extinguishing you need to slightly open slightly, so that excess moisture evaporated and the sauce thickened.
Canned food is stored in a dark place, and within a few months they do not lose their taste.
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 courgettes with carrots, stewed in vegetable sauce:
- 1 kg of zucchini;
- 600 g carrots;
- 300 g red tomatoes;
- 250 g of sweet pepper (red);
- 2 pods of chili;
- garlic head;
- bunch of parsley or cilantro;
- 50 ml of olive oil;
- 12 g of salt;
- 35 g of 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 sweet red or orange bell pepper from seeds and flesh, cut off the stem, cut into large pieces. In tomatoes, cut a seal near the stem, cut into cubes.
Clean the small head of garlic, cut the slices into large pieces. Chilli pods clean from seeds and membranes so that the sauce does not turn out very sharp. Cut finely, add to tomatoes and peppers.
We send all the ingredients of the sauce in a blender, grind to homogeneity. The result will be a thick mashed potatoes, in which we will simmer the vegetables.
Remove a thin layer of peel from zucchini with a knife for cleaning vegetables. Ripe vegetables are also cleaned of seeds. Cut into slices 1 centimeter thick.
In the same way we clean the carrots, cut into slices half a centimeter thick, add to the zucchini.
Now mix the vegetable sauce and chopped vegetables, pour salt, granulated sugar, ground sweet paprika for color and flavor. A bunch of parsley chop finely, add to the rest of the ingredients. Instead of parsley, you can use cilantro or celery.
Pour unscented olive oil into a thick-walled pot or a roaster, put a vegetable mixture, two bay leaves and several black peppercorns. Stew on medium heat for about 40 minutes - the carrots should be soft, the zucchini transparent, and the sauce thick.
While stewing vegetables, prepare the container for packaging. Banks are well washed with dishwashing detergent, rinsed with clean water. Heat the oven to 120 degrees, leave the jars in the oven for 20 minutes, turning the neck down.
We pack the finished vegetable mass hot into warm jars, close with boiled lids and sterilize for 10 minutes (jars with a capacity of 500 g).
Let the canned food be cooled at room temperature, covered with a blanket or blanket. Then remove the cellar for long-term storage. Storage temperature from +1 to +10 degrees Celsius.