Stern
By eryv c _


Tunisian carrot caviar.

People! It is so delicious that words cannot convey! And only 20 minutes of work!

Author's words, my photo

Another classic of Tunisian cuisine is carrots flavored with mint and garlic.
It is very easy to do.

Took 500 grams of carrots,
A small bunch of mint
A couple of large cloves of garlic
One lemon juice
Salt and black pepper to taste
Olive oil.

It is advisable, but not necessary, to also have a couple of spoons of salted capers and black olives, and half a teaspoon of harissa.

Peeled the carrots and cut them into centimeter-thick washers. I threw the washers into boiling water, waited until it boiled and left on the fire for 5 minutes. Chilled quickly with cold water. The carrots should remain firm, not lose their crispness, so over time, variations are possible - cook a little longer or less. Peeled the mint from the stems. Then I put everything in the mixer and mixed all the sources in short "bursts". At the same time, it is desirable to keep the "graininess" I put it on a dish and additionally fertilized the surface with olive oil. The caviar should sit for a while, after which you can garnish it with quarters of hard-boiled eggs.

My version.
Cut the carrots into 5-7 mm thick rings. Cook for 10 minutes. Drain, rinse with cold water, drain. The lemon must be small. It is better to squeeze the juice out of the half for a start, you can then add 4 small cloves of garlic, 2-3 tablespoons of olive (!) Oil, salt, pepper, curry, Italian herbs, beat the carrots with a blender, cool and eat, eat, eat .... with olives and white bread.
The husband did without olives. He smeared caviar on bread and kept looking into the basin, watching how much was left.

Tunisian carrot caviar

Aunt Besya
Thank you for the carrot caviar I did it today, it was very tasty There was a whole bowl of 600 g. - no longer
Hope
Stеrn.
And I made carrot puree according to your recipe. Delicious!!!
Hairpin
1. , did I poke potatoes with bacon right?

Tunisian carrot caviar

2. And here are my instant zucchini. The straws idea is very good. WONDERFUL!!!

Tunisian carrot caviar

3. And here is my carrot caviar. Took over the garlic, it turned out almost adjika. Probably, I don't really like carrots, so somehow I don't really ...

Tunisian carrot caviar

Thank you!!!
Stern
Hairpin, I only have one compartment in my freezer.
But you, girl, were too lazy with potatoes and bacon. It is necessary to cut thinner potatoes!
I don’t like carrots either, but carrot caviar makes me bastard. Maybe they didn't bring it to taste somehow. Well, it doesn't matter, the taste and color ...


Hairpin
!!!
The zucchini had a huge effect! Nobody even recognized them ... They took them for cabbage ... special ...
Only ... I ran to raise my reputation, and there ... the frying pan in the photo ... What should have been fried? !!!! I put it raw on the table ...

But about carrot caviar, , I will ask the opinion of the public.
Girls, should I try carrot caviar again? Maybe I did something wrong ... and it is yellow, and mine is orange ... Maybe the garlic has all the flavor?
Stern
Hairpin, you don't need to fry the zucchini! Here the whole trick is that they are eaten raw!

The color of carrot caviar depends on the color of the carrot. My carrots were pretty light. I'd love to get some orange caviar.
Let's wait for what those who tried the caviar will say.
Aunt Besya
This is the third time I've made carrot caviar, it's very tasty And my color is also orange

Tunisian carrot caviar
Luysia
Hairpin, try to boil the carrots a little longer. I really do caviar by prescription Stеrn I haven't cooked yet (I haven't cooked anything significant for almost a week - in the kitchen revolution repair)

But I used to often cook carrot caviar in a different way: grated carrots with vegetable oil + onion + spices (necessarily red pepper) and a little tomato are stewed.

So this caviar could not be under-extinguished, since the taste of raw carrots remained and it turned out almost not edible. But if you put it out until cooked, it turned out very tasty, VERY!

Stеrn, I'm sorry I got in with the advice.
Chantal
I understand that Hairpin I didn't pick zucchini for caviar

on the contrary, I liked the carrot caviar more and associations with good squash caviar Hairpin, did you accidentally forget to put the mint? and I, along with the carrots, ground a few olives - there were residues of olive oil, I added instead of butter, it turned out to be such a yummy-tender

and the zucchini is also tasty and I really liked it in thin circles (on the berner), when they are pickled and mixed, they turn out to be such cute curls, but I lost the vinegar or a smaller% should be taken, I had 9%

, thanks for the wonderful recipes
Hairpin
Quote: Chantal

Hairpin, did you accidentally forget to put the mint?

+1 for shrewdness. I didn't put it down at all! After all I didn't seem to put it in either ... It was mint in the original, so I decided not to strain.
, Did you put the mint?
Stern
Hairpin, I did not add mint. Lemon juice, garlic and other seasonings are enough for me to beat off the taste of carrots.

Chantal , girls, I'm to blame! Tunisian carrot caviar I have vinegar, it turns out, 5%! Reduce the portion in zucchini !!!



nelya
Slolochka, thank you for "Tunisian carrot caviar" and again for
Zucchini-carrot salad mix.
... no! Well, I’m already eating carrot caviar from 1 kg. carrots, and marrow-carrot mixture from 1kg.200gr. zucchini (that is, 4 servings) ... I can say with complete confidence that these sweets will be gone in two days ... my husband doesn't even allow the mixture to be marinated (and to be honest ... me too) .. . and of course, that it is not added anywhere but devoured eaten in pure form Thank you very much, our dear Stelochka

Tunisian carrot caviar
NIZA
Stelochka-caviar is just a fairy tale !!! A great way to feed all sorts of harmful comrades with delicious usefulness
Tunisian carrot caviar
And in general, I successfully entered, how did I miss the zucchini-carrot mixture?
Stern
NIZ, good health, dear Tunisian carrot caviar and thanks for the wonderful report!

Don't worry about the mixture! Tomorrow the seasonally mixture will be no less tasty, albeit without zucchini.
NIZA
Waiting .... And then I wanted to try to cook with frozen ones, but I looked at the recipe, it won't work, there should be raw

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