kabachkovaya ikra ::::
From bon appetit – it’s a loose recipe I’ve adapted to my tastes.
https://www.bonappetit.com/story/squash-caviar-tastes-like-summer-in-a-jar
kabachkovaya ikra: russian squash caviar
Author: story of a kitchen
Recipe type: vegetable
Prep time:
Cook time:
Total time:
Ingredients
- 1 large onion
- 3 T oil
- 1 red bell pepper, maybe 2
- 3 garlic cloves
- 2 small carrots
- 1 medium tomato, peeled and chopped (I don’t always peel)
- 2 medium zucchini, peeled and chopped
- 2 T tomato paste
- salt and pepper
- fresh dill
Instructions
- Slice the onion to the oil and cook until starting to brown and caramelize, about 15–20 minutes.
- Add carrots.
- Char red pepper skin. Allow to steam in paper bag.
- Add tomato, garlic, and zucchini. Add tomato paste and cook.
- Peel, chop, and deseed the pepper. Add to mixture.
- Season and add dill.
- Puree after cooling slightly.
- This is thick, almost like mashed potato consistency. I eat plain with a spoon, spread on toasted baguette, or mix into pasta. Drizzle with a fine olive oil.
- It freezes well but separates a bit. Taste isn’t affected.
- Other variations: Make a soup by adding vegetable broth or milk/cream to thin. Top with crunchy croutons or toasted nuts.
