Squash caviar with parsley and celery root for winter

It is not difficult to cook caviar from patissons:

- wash the patissons, peel them, cut them into cubes;
- transfer the squash to a large cauldron and fry in vegetable oil for 10 minutes;
- in a separate container, fry diced carrots and onions;
- arbitrarily cut tomatoes, send them to the cauldron to the patissons along with fried onions and carrots;
- add salt and sugar, simmer the vegetables for about half an hour, stirring occasionally;
- finely chop garlic, peeled parsley and celery root, send it to the cauldron to the patissons, continue to simmer for 10-15 minutes;
- chop well-stewed vegetables with a blender until the mass turns into a homogeneous puree, add vinegar and boil until thickened for half an hour. Do not forget to mix the caviar;
- finely chop the parsley, add to the cauldron;
- when the caviar boils, we pour it into sterile jars, hermetically close it.
Turn the cans upside down, and be sure to insulate them with a woolen blanket.

After complete cooling, we send the caviar from the patissons for storage in the cellar or pantry.

Winter is not terrible if the jars are filled with delicious blanks!