Carrot caviar

Carrot caviar is not inferior to other winter preparations in either taste or benefits. Carrots are known to be rich in vitamins, but the ability of carrots to improve vision in the dark is just a myth. It was invented by the British military during World War II to hide new aircraft detection technologies. But the fact that carrots change skin color has been definitely proven. Employees of Russian zoos add carrots to the diet of flamingos to preserve the color of the plumage of these bright birds.

1. Calories
   123,55 kcal
2. Protein
   3,61 gram
3. Fat
   2,99 gram
4. Carbohydrates
   20,43 gram
5. ~ Time
   14 H 30 Min
6. Pepper
7. Complexity

Products per 40 serving:

1. Carrot

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   390 g
2. Bulgarian pepper

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   600 g
3. Red onions

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   300 g
4. Tomato

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   500 g
5. Garlic

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   5 cloves = 25 g
6. Semolina

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   160 g
7. Vegetable oil

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   60 ml = 60 g
8. Black pepper ground

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   0.5 tsp. = 2.5 g
9. Nutmeg

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   0.5 tsp. = 2 g
10. Dining vinegar 9%

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    1 tbsp. l. = 15 g
11. Sugar

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    1 tbsp. l. = 25 g
12. Salt

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    1.5 tbsp. l. = 37.5 g
13. Rye bread
    500 g
14. Parsley

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    50 g

Steps:

1. 
   Before preparing carrot caviar, prepare all ingredients. Peel and rinse carrots and onions. Wash the bell pepper, remove the seeds and stem. Peel the garlic. Wash the tomatoes and remove the stem. Measure out the required amount of dry spices. For serving, sort out the parsley, rinse and divide into sprigs. Prepare and sterilize jars for storage.
2. 
   Chop the vegetables. Cut the onion and carrots into 1x1 cm cubes. Chop the garlic. Divide the bell pepper and tomatoes into 4 parts.
3. 
   Roast and chop the vegetables. Grease a baking sheet with vegetable oil, place carrots, onions, peppers and tomatoes on it. Preheat the oven and bake at 180 degrees for 15 minutes. Then remove the vegetables, peel the peppers and tomatoes. Pass carrots, onions, peppers and tomatoes through a meat grinder or chop with an immersion blender.
4. 
   Stew the baked vegetables. Heat vegetable oil in a deep frying pan, add chopped vegetables, garlic and simmer over medium heat for 1.5 hours. Add semolina to the vegetable mixture, stirring continuously, and simmer for another 15 minutes. Then add salt, sugar, nutmeg, ground black pepper and vinegar, and simmer for another 5 minutes. Place the hot caviar into jars and close the lids. Cool for 12 hours.
5. 
   Serve carrot caviar on rye bread. Place a sprig of parsley on the caviar and place the caviar bread on a serving plate.