Autumn spread

Autumn Vegetable Spread – A Delicious Delicacy Made with Love

Autumn vegetable spread is a traditional recipe that combines the rich flavors of roasted vegetables with the delightful texture of mushrooms, creating a true feast for the taste buds. This recipe not only fills your home with an inviting aroma but also adds a touch of warmth to the chilly autumn days. It’s perfect for enjoying on a slice of fresh bread, alongside a good cheese, or as a side dish to various meals. Let’s embark on our culinary journey!

Preparation Time: 1 hour
Cooking Time: 2 hours and 30 minutes
Total Time: 3 hours and 30 minutes
Servings: Approximately 10 jars of 400 g

Necessary Ingredients:

- 3 kg roasted bell peppers
- 3 kg roasted sweet peppers
- 3 kg roasted kapia peppers
- 4 kg mushrooms (preferably chanterelles)
- 2.5 kg white onions
- 750 ml oil
- 600 g tomato paste
- Salt, pepper, bay leaves, to taste

Step 1: Preparing the Vegetables

Start by roasting all the vegetables. You can use a grill or an oven preheated to 200 degrees Celsius. Roast the bell peppers, sweet peppers, and kapia peppers until the skins turn black and slightly wrinkled. This step is essential as roasting intensifies the flavor and gives the vegetables a richer texture.

Once the vegetables are roasted, let them cool slightly, then peel off the skins and chop them into smaller pieces. Place them in a colander to drain excess water.

Step 2: Preparing the Mushrooms

In the meantime, wash the mushrooms and boil them in a pot of water. Cook them for 30 minutes to soften. After boiling, rinse them under cold running water to stop the cooking process and let them drain completely.

Step 3: The Onion, King of the Spread

Peel the onion and boil it whole for 10 minutes. This step will help remove its strong flavor. Once boiled, let it cool slightly, then chop it into cubes.

Step 4: Mixing the Ingredients

Now it’s time to combine all the ingredients. Use a food processor to blend the roasted bell peppers, sweet peppers, mushrooms, and onion together. Process until you achieve a smooth paste, but not too liquid. It's important not to make it too soft, as the spread should have a spreadable consistency.

Step 5: Cooking the Spread

In a large pot, add the oil and the blended mixture. Season with salt, pepper, and bay leaves to taste. Transfer the mixture to a preheated oven at 180 degrees Celsius. Let it simmer for about 2 hours, stirring occasionally to prevent sticking.

As the spread cooks, it will begin to lose water, and the oil will rise to the surface. This is a sign that the spread is nearly ready. In the last 30 minutes, add the tomato paste for extra flavor and color.

Step 6: Packing and Sterilizing

Once the spread has thickened and the oil has risen to the surface, it’s time to pack it. Use sterilized jars (you can sterilize them by placing them in the oven for 15 minutes at 100 degrees Celsius) and fill them with the hot spread. Seal them tightly.

To ensure the spread is preserved optimally, sterilize the jars in the oven for an additional 20 minutes after filling. Place the jars under blankets to cool gradually. This way, the spread will be protected from temperature fluctuations.

Step 7: Storing and Serving

After the jars have completely cooled, store them in a cellar or pantry. The autumn vegetable spread can be enjoyed year-round, but it is truly special when savored during the cold season, alongside a slice of warm bread and a glass of red wine or a pale beer.

Practical Tips:

- Choose fresh ingredients: The quality of the vegetables significantly affects the taste of the spread. Use seasonal, fresh, and ripe vegetables.
- Vary the mushrooms: If you can’t find chanterelles, you can use button mushrooms or dried porcini, previously rehydrated.
- Add a touch of smokiness: You can add a bit of smoked flavor (for example, bacon or a splash of soy sauce) for a more complex taste.
- Serve with: The spread pairs wonderfully with goat cheese, olives, or even smoked fish.

Calories and Nutritional Benefits:
Autumn vegetable spread is an excellent source of fiber, vitamins (A, C, B6), and minerals (potassium, iron). Consumed in moderation, a serving of the spread (approximately 100g) has about 120 calories, making it a healthy choice for a snack or a light meal.

Frequently Asked Questions:

1. Can I use frozen vegetables? In theory, yes, but for better flavor, we recommend using fresh vegetables.
2. How long does the spread last? If properly sterilized, it can be stored for up to 1 year. Once opened, consume it within a few weeks.
3. Can I add other ingredients? Absolutely! You can experiment with spices like oregano or basil to customize the recipe.

Autumn vegetable spread is not just a recipe; it’s a culinary experience that brings together tradition and innovation. Each jar filled with spread is a piece of autumn memories, a symbol of warmth and goodness. So, embark on the cooking adventure and enjoy every moment spent in the kitchen!