carrot ketchup
Time
Preparation time: 20 min.
Cooking or baking time: 4 min.
Total preparation time: 24 min.
Tomato ketchup abound, recipes for it too. Bought tomato ketchup does not taste good (too sweet and too sour) and I do not have the patience to do it myself. You have to stir forever and pass it through a sieve ...
So here is a recipe for very fast-stirred carrot ketchup. It gives about half a liter of carrot ketchup.
ingredients
- 500 g soft-boiled carrots
- 1 spring onion
- 3 cloves of garlic
- 1 piece of ginger (as big as 1 clove of garlic)
- 1 fresh tomato (only the pulp, without seeds)
- salt
- ½ teaspoon cinnamon
- ½ tsp anise
- 2 teaspoon paprika
- 2 tbsp brown sugar (or other sweetener to taste)
- 1 tbsp white wine (I took leek wine, recipe here)
- 1 tablespoon tomato paste
- if necessary, a 1 tsp guar gum to thicken
preparation
- The carrots I cut small before cooking in the pressure cooker, then they only took 4 minutes.
- Fill the white of the spring onion, the garlic cloves, ginger and soft-boiled, still hot carrots and the flesh of the tomato in a tall container.
- Purée with the blender.
- Season with the spices, salt, sugar, white wine and tomato paste.
- If the ketchup is still too liquid, stir in 1 teaspoon guar gum and sprinkle with the blender. The ketchup becomes firmer when cooled.
- Possibly. Chop the green part of the spring onion and mix. (If you puree the green, the carrot ketchup gets a greyish color, in chopped form, it's just green splashes of color in orange ketchup.)
- Fill in a glass or a bottle.
- Consume within a week and keep in the refrigerator.
The carrot ketchup tastes good with fries, but is also good as a salad dressing with couscous salad or as a dip for fresh vegetables.
