Russian Zucchini Spread with Carrot, Onion and Tomato Paste

What you need

• 1 kg (2 lb 3 oz) zucchini, peeled and seeded if large, cut into 1 cm (1/2 in) cubes
• 150 g (5 oz) carrot, finely diced
• 150 g (5 oz) onion, finely diced
• 4 tbsp sunflower oil, or another neutral oil
• 3 tbsp tomato paste
• 2 clove garlic, minced
• 1 tsp sugar
• 1 tsp salt, plus more to taste
• black pepper, freshly ground, to taste

Method

Restated from the original video

1. 1

   Heat 1 tbsp oil in a large skillet over medium-high heat. Add a third of the zucchini and fry, stirring now and then, until it turns translucent with golden patches, 6-8 min. Move it to a large bowl.

2. 2

   Fry the remaining zucchini in two more batches, adding 1 tbsp oil each time.

3. 3

   Add the last of the oil to the empty skillet. Cook the onion and carrot over medium heat until soft, 6-8 min.

4. 4

   Return the zucchini to the skillet. Stir in the tomato paste, sugar and salt.

5. 5

   Cover and stew over low heat until the vegetables are very soft and most of the liquid has evaporated, 20-25 min. Stir in the garlic for the last 2 min.

6. 6

   Blend with an immersion blender until completely smooth, or leave some texture if you like.

7. 7

   If the spread is runny, return it to the skillet and cook uncovered, stirring, until it thickens. Season with black pepper and more salt.

8. 8

   Cool, then chill for at least 1 hour. Serve cold on rye bread or toast.

Imported from kamelena.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.