Concentrates, pastes and oils
Root vegetable ketchup
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
145 g carrot
200 g pumpkin
150 g beetroot
75 g olive oil
1.5 g mild curry powder
150 g onion
20 g butter
2 g vegetable stock powder
14 g balsamic vinegar
1.4 g rock salt
150 g strained tomatoes
80 g water
Recipe preparation
(1) Cut the carrots and pumpkin into 2 cm cubes. Peel the beetroot and also cut into 2 cm cubes. Mix with 1 tablespoon of olive oil and curry powder and roast in the oven (15 minutes at 200 °C). Finely chop the onions and sauté in a pan with butter until caramelised. Add the vegetable stock powder, deglaze with balsamic vinegar and leave to cool. Mix all the ingredients together and pour into a pacotizing® beaker.
(2) Close with lid, label and freeze at −20 °C for at least 24 hours.
(3) When needed, pacotize® twice with normal pressure.
Recipe by Wouter Veldman
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 2
Jet®-Mode suitable: no