Slatko od šargarepe (Carrot sweet preserve)

Sastojci: 500 g šargarepe, 300 g šećera, 200 ml vode, sok od pola limuna, vanila ili cimet* (opciono) - 1 mahuna vanile (ili 1 kašičica ekstrakta vanile) ili 1 štapić cimeta (ili ½ kašičice mlevenog cimeta).

Priprema:

1. Šargarepu očistiti i iseći na tanke kolutove ili štapiće, približno iste veličine da se ravnomerno skuvaju.

2. U šerpi staviti vodu i šećer. 

Ako koristiš stapic cimeta, dodaj u ovu smesu. Zagrevati na srednjoj temperaturi (4) dok se šećer ne otopi i smesa ne počne da ključa.

3. Dodati šargarepu u šerpu. Smanjiti temperaturu na nisku (2) ili srednje nisku (3) i kuvati poluotvoreno poklopljeno 20–30 minuta. Povremeno promešati. 

4. Šargarepa treba da omekša, ali da zadrži oblik.

5. Kada je šargarepa skoro gotova, dodati sok od limuna. 

6a. Ako koristiš mahunu vanile, dodaj seme iz mahune. Mahunu možeš izvaditi pred služenje.

6b. Ili dodaj ekstrakt vanile.

6c. Ako si koristio štapić cimeta, možeš ga izvaditi pred kraj kuvanja. 

6d. Ako si dodao mleveni cimet, umešaj pred kraj kuvanja.

7. Ostaviti slatko da se ohladi u šerpi ili presuti u sterilnu teglu. 

Cuvanje:

Slatko se može čuvati u frižideru 10-12 dana.

Napomene:

- Vanila daje blagu, kremastu aromu, dok cimet daje toplu, začinjenu aromu. 

- Nemoj kombinovati oba jer može dominirati jedna aroma.

Saveti:

- Nakon što smanjiš temperaturu i šargarepa krčka u sirupu, kuvaj 20–25 minuta.

- Posle 15–20 minuta počni da proveravaš šargarepu viljuškom. Treba da probiješ kolutić ili štapić – ako viljuška lagano ulazi, šargarepa je mekana, ali još drži oblik.

- Ako viljuška prolazi previše lako i šargarepa se raspada, slatko je prekuvano. 

- Ako je još tvrda, nastavi kuvanje još 3–5 minuta i proveri ponovo.

- Kada je gotovo, sirup treba da bude proziran i blago gust, ali ne previše zgošćen. Hlađenjem će još malo zgusnuti.

Upotreba:

- Odlično ide uz palačinke ili americke palacinke, galete, vafle, krem od vanile ili jogurt.

- Može se koristiti i kao dodatak dezertima u casi, biskivitima, rolatima, kolačima, tortama, pitama ili pudinzima, da im da prirodnu slatkoću i lepu boju.

Ingredients: 500 g carrots, 300 g sugar, 200 ml water, juice of half a lemon, vanilla or cinnamon* (optional) - 1 vanilla pod (or 1 teaspoon vanilla extract) or 1 cinnamon stick (or ½ teaspoon ground cinnamon).

Preparation:

1. Clean the carrots and cut it into thin rings or sticks, approximately the same size so that they cook evenly.

2. Put water and sugar in a saucepan.

If you are using a cinnamon stick, add it to this mixture. Heat on medium temperature (4) until the sugar dissolves and the mixture starts to boil.

3. Add the carrot to the saucepan. Reduce the temperature to low (2) or medium-low (3) and cook half-open covered for 20-30 minutes. Stir occasionally.

4. The carrot should soften, but retain its shape.

5. When the carrots are almost ready, add lemon juice.

6a. If you use a vanilla pod, add the seeds from the pod. You can remove the pod before serving.

6b. Or add vanilla extract.

6c. If you use a cinnamon stick, you can remove it towards the end of cooking.

6 d. If you added ground cinnamon, stir it in towards the end of cooking.

7. Leave the preserve to cool in a saucepan or pour it into a sterile jar.

Keeping:

The carrots sweet preserve can be stored in the fridge for 10-12 days.

Notes:

- Vanilla gives a mild, creamy aroma, while cinnamon gives a warm, spicy aroma.

- Do not combine both because one aroma can dominate.

Tips:

- After reducing the temperature and the carrots are simmering in the syrup, cook for 20-25 minutes.

- After 15-20 minutes, start checking the carrots with a fork. You need to pierce the ring or stick - if the fork goes in easily, the carrot is soft, but still holds its shape.

- If the fork goes through too easily and the carrot falls apart, the sweet preserve is overcooked.

- If it is still hard, continue cooking for another 3-5 minutes and check again.

- When it's done, the syrup should be transparent and slightly thick, but not too thick. It will thicken a little more as it cools.

Using:

- Goes great with crepes or American pancakes, galettes, waffles, vanilla cream or yogurt.

- It can also be used as an addition to desserts in a cup, biscuits - sponge cakes, rolls, cakes, plain cakes, pies or puddings, to give them natural sweetness and a nice color.