Picnic Ready Vegetable Caviars
By Sidonie Maroon, Culinary Educator for The Food Co-op
What’s a vegetable caviar?
A delicious roasted vegetable spread that goes with crackers, bread, or chips.
We think of caviar as a fish roe, but the Russian root for caviar or ikra, as they say, means “to cut”, so it’s a way of preparing a dish. Still, I can’t get away from the jewel-like quality and pop of fish caviar when I imagine vegetable caviar, so I think we should chop them into small colorful pieces.
The Eastern European recipes I’ve come across for vegetable caviars boil the vegetables, and semi mash them into a chunky puree. Perhaps this is because they came into fashion during the Soviet era, which were not culinary enlightened times.
Creative Vegetable Caviars
Use the roots or “fruits” of vegetables to make caviars. Add the leaves of herbs and perhaps use some stems like celery. The vegetable mixtures and flavoring possibilities are endless.
Roast the Vegetables
Instead of boiling, I roast the vegetables, with seasoning and oil, to caramelize, heighten flavor and stress their natural sweetness. My favorite technique for roasting vegetables is to line a rimmed baking sheet with parchment paper, and roast at 425 F. for 30 minutes, stir and sometimes go another 15 minutes. With vegetable caviars, I’d go with less time so that they’ll hold their shape.
Pulse together
Pulse the roasted vegetables in a food processor, 9 to 10 times or just enough to bring them together. I don’t want a puree, but a chunky spread.
Correct the Seasonings
Include an acid like an apple cider vinegar, balsamic, or lemon juice. Add more sea salt if needed, seasonings, fresh herbs, and sometimes a complimentary dairy like sour cream or cream cheese.
Salt Matters
What kind of salt you use always matters, but especially when we serve food at room temp or cold. Cold foods need more acid, sweet and salt than hot foods, so we can taste them. A good quality sea salt will help. It will have a sweet note and is not acrid or bitter. I like “Real Salt” or “Maldon” sea salt flakes.
Let’s Make Carrot Caviar
Cut 1 pound of carrots into thick rounds. Toss them in 2 tablespoons of neutral tasting oil, sprinkle on 1/4 teaspoon of sea salt, and roast them at 425 F on a parchment lined baking sheet for 30 to 35 minutes.
Meanwhile, make a sauce of 2 teaspoons Dijon mustard, 1 teaspoon honey, 1 teaspoon prepared horseradish sauce, 1 tablespoon apple cider vinegar, and a big pinch of caraway seeds (1/8 to 1/4 teaspoon). Add the roasted carrots and sauce to a large food processor and pulse until the carrots are a small dice — the size of pickle relish. This will make 2 cups of carrot caviar, which will be excellent on its own or as an addition to an open-faced sandwich.
What to Serve With Vegetable Caviars
For the ultimate picnic, bring an assortment of rye or sourdough breads, crackers, lox, smoked fish, cream cheese, sharp cheeses, butter, sliced roast beef, fresh dill, boiled eggs, ham and pickles, along with one or two of these caviars. I’ve added recipes for three more vegetable caviars on the Food Coop’s Blog “The Beet” for you to enjoy.
Mushroom Caviar
Makes 2 ½ cups
12 crimini mushrooms, chopped
1 medium onion, chopped
4 cloves garlic, minced
1 tablespoon fresh thyme, minced
¼ teaspoon black peppercorns
1 teaspoon sea salt, or to taste
¼ cup extra virgin olive oil
2 tablespoons fresh lemon juice
1/3 cup cream cheese, softened
Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper. Prep veggies. Grind the pepper.
Massage the oil with the pepper and thyme into the veggies. Do not add salt at this point! Roast for 30 minutes. Stir and roast for another 15 minutes.
Add the roasted veggies to a food processor, with the salt and vinegar. Pulse eight to ten times, to bring everything together into a chunky spread. Scrape into a bowl and work in cream cheese.
Serve on toasts.
Onion Caviar
Makes 1 ⅓ cups
4 medium yellow onions, thinly sliced
2 tablespoons olive oil
1 teaspoon sea salt
½ teaspoon red pepper flakes
1/4 cup sherry
To finish
1 teaspoon sugar
1 teaspoon sherry vinegar
Preheat the oven to 425 F. Line a baking sheet with parchment paper. Have a second sheet of parchment paper the same size to wrap the onions in.
Lay second parchment paper on top of the parchment lined baking sheet. Rub the onions with other ingredients except maple syrup and vinegar. Wrap the onions into a package and turn upside down, so that the opening is facing the baking sheet.
Roast for 30 minutes. Unwrap and discard the top parchment. Spread the onions out on the baking sheet and continue to roast for another 30 minutes. Stir in the sugar during the last 10 minutes.
Add the vinegar and pulse in the food processor until chunky smooth.
Zucchini Caviar
Makes 2 ½ cups
1 large onion, chopped into a medium dice
1 medium zucchini, chopped into a medium dice
2 medium carrots, chopped into a medium dice
4 cloves garlic, minced
¼ teaspoon whole black peppercorns
1 teaspoon sea salt
1 teaspoon whole fennel seed
¼ cup extra virgin olive oil
¼ cup currants
½ cup green olives, pitted
2 tablespoons raw apple cider vinegar
Preheat the oven to 425 F. Line a rimmed baking sheet with parchment paper. Prep veggies. Grind the salt, pepper, and fennel seed together in a spice grinder.
Massage the oil with the spice mix into the veggies. Roast for 30 minutes. Stir and taste. The onions and zucchini should be melty and sweet, while the carrots are tender, but with a bite. Roast longer, by 10 minutes, if needed.
Add the roasted veggies to a food processor, with the olives, currant and vinegar. Pulse eight to ten times, to bring everything together into a chunky spread. It will change in flavor as it sits, so taste and correct as needed.
Serve on toasts, with chips, on fish or meats, with other raw veggies, with egg. It’s just yummy on everything.
Roasted Eggplant and Red Pepper Caviar
Makes 2 cups
I’m in favor of creamy, scoopable appetizers, and love pulling out a medley of dips, olives and spreads to have with chopped tomatoes, flatbreads or perhaps some roasted chicken.
For roasting
1.5 pounds eggplant, peeled and cut into a medium dice
2 sweet red bell peppers, topped, seeded and cut into a medium dice
6 cloves garlic, minced
¼ cup extra virgin olive oil
1 teaspoon sea salt
2 teaspoons sugar
For finishing
1/2 cup Italian parsley, chopped
½ cup walnuts, toasted and chopped
4 tablespoons fresh lemon juice, or to taste
Preheat the oven to 425 F. Line a baking sheet with parchment paper. Gather and prepare ingredients.
Mix the eggplant, peppers and garlic together on the baking sheet with the olive oil, sugar and salt. Roast on a middle rack for 20 minutes. With a spatula, mix the vegetables and bring the bottom parts to the top. Return to the oven and continue to cook for another 15 to 20 minutes or until sweet with some crisping edges.
With a food processor, pulse the roasted veggies with the parsley, lemon juice and walnuts. It should be chunky-smooth. Using a rubber spatula, spoon into a serving dish. Taste and correct the flavors with more lemon or salt if needed. Serve warm or at room temperature. Will keep a week refrigerated.
