Patisson Squash Caviar

Wash the pattypan squash and peel off the tough skin. Prepare, peel, and dice the onions, carrots, and tomatoes.

Fry the squash in a cauldron with vegetable oil. Sauté the onions and carrots separately over high heat.

Combine the squash, onions, carrots, and tomatoes in one cauldron and simmer for 25–30 minutes.

Finely chop the garlic, celery root, and parsley root, add them to the vegetables along with salt and sugar, and simmer for another 15 minutes.

Puree the mixture with an immersion blender, pour in the vinegar, and simmer until thickened for about 30 minutes.

Finally, stir in the finely chopped parsley, bring to a boil, and pack the hot caviar into sterilized jars.