Tomato Jam with Carrots and Parsnips
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 kg tomato (s)
- 1 kg carrot (s)
- 500 g parsnip (s)
- 3 medium onion (s)
- 200 g rains, mixed (e.. pine, pumpkin and sunflower seeds)
- 4 cloves garlic, optional
- 300 ml balsamic vinegar, lighter
- 750 g preservin suar 3: 1
- salt and pepper
- Fenugreek
- chili
- 1 tablespoon curry
Print Recipe
Pin Recipe Instructions
- Clean the tomatoes and dice them, also clean the carrots and parsnips and either dice them very finely or grate them small. Dice the onions and garlic as well. Bring everything together in a large saucepan to a boil and simmer for about 15-20 minutes, then add the vinegar, grains and sugar and simmer for about 10-15 minutes. Add the curry and fenugreek and then, if necessary, season with salt, pepper and chilli.
- Goes very well with meat, whether for grilling or fondue, or simply on cheese or sausage cuts, and it tastes great pure like jam. Have fun and enjoy this recipe.
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