John Myers
Spread – Vegetables – Spread
The perfect spread – vegetables – spread recipe with a picture and simple step-by-step instructions.
- 2 kg Organic carrots
- 3 piece Organic zucchini
- 4 piece Organic onions
- 2 piece Organic peppers
- 2 Tubes Organic tomato paste
- 1 small glass Organic coconut oil
- Various spices according to taste, e.g. Italian mixture, curry, garlic salt
- 1 Bag (500g) Sunflower seeds
- Water or vegetable broth as needed
- Salt to taste
- Pepper fresh a.d. Mill
- Jars with lids
- Wash the carrots and roughly slice … Wash the zucchini and remove the inside, I only used the outer core and cut into cubes, peel the onions and wash, core and dice the peppers.
- First I left the sliced carrots in 1/3 of the coconut oil and transferred them to a larger saucepan, the same with the onions, then the diced paprika to the 2/3 coconut oil and simmered for a few minutes, plus the zucchini cubes and everything Braise well, stirring constantly.
- Salt, pepper, garlic salt and Italian spices, everything to your taste. Add the two tomato market tubes, stir everything well. At this point I added vegetable broth for the first time, but water works the same way.
- Grind the bag of sunflower seeds in the blender on the highest setting until the dough feels sticky, sunflower seeds are oily and the oil comes out when grinding. Add this mixture to the large saucepan and mix again well with the vegetable stock or water. Mix the mixture with the hand blender, it should be smooth and spreadable. Possibly season the whole thing.
- Now rinse the jars with hot water and pour in the vegetable mixture, screw the lids on tightly and turn them upside down for about 1-2 hours, then stand up and let cool down well until the next day.
- Since I have a large refrigerator and the glasses are quite small, I can store them there stacked on top of each other 🙂 Have fun copying.
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