Zucchini caviar without onion and garlic

*If you want maximum flavor intensity, don't add any water. However, some spices may seem too strong. Personally, I find ~4% cooking loss ideal. For this, I added a bit of water during stewing (weighing the entire pot).

**Allulose is mainly needed to disperse xanthan. Caviar is sweet enough without sweeteners, so adjust amount to taste. (that strange amount is simply to get exactly 1 kg before loss 🙃). Xanthan is useful if you want thicker caviar, but too much will give you a slimy texture. Caviar is already quite thick without additional thickeners due to natural pectin content.

Steps

1. Prepare vegetables

Peel carrot and apple.

Actually, you can leave apple unpeeled, if you don't have energy (everything will be blended later anyway...)

Grate carrot. Dice apple and zucchini or just cut them into any other reasonably small pieces.

Measure oil, salt, tomato paste and spices.

2. Fry carrot

Pour oil into a small pot / saucepan (with a thick bottom) and heat it.

Fry carrot for 5-7 minutes.

3. Stew remaining vegetables

Add zucchini, apple, salt and, if needed, a little water. Mix everything, reduce heat to low, cover and stew for 15-20 minutes, stirring occasionally.

4. Mix tomato paste and spices

While everything is stewing, mix tomato paste, white roots and spices except dill and parsley.

5. Add tomato paste and spices

Add tomato paste and spices, mix, cover again and stew for another 10-15 minutes.

If needed, add water to compensate / maintain cooking loss.

6. Add remaining ingredients

Add dill and parsley.

If needed, add allulose and xanthan in portions after mixing them together.

7. Blend everything

Homogenize caviar using an immersion blender.

8. Transfer to jars and let cool

Let caviar cool completely! Flavor will change significantly. Store in a fridge.