Try this Vegetable Aspic recipe, or contribute your own.
Suggest a better description1. Place carrot, onion, wine, parsley sprigs, celery leaves, bay leaf, salt & tomato in large stockpot or saucepan. Add 1 qt. water & simmer gently 20-30 min. 2. Strain & discard all vegetables & spices. Cool broth slightly & strain again through fine cheesecloth. Set aside. 3. Dissolve gelatin in cold water. Slowly add to vegetable stock, stirring over low heat until gelatin is completely dissolved. 4. Pour 1/4 in. aspic into bottom of 6 custard cups. Chill until firm. Reserve remaining aspic at room temperature. 5. Poach cucumber,carrots,cabbage & zucchini separately in boiling salted water until just crisp-tender,2-3 min. each. Drain very thoroughly & set each aside. 6. Remove custard cups from refrigerator. Dip each cucumber slice in room-temperature aspic, place on firm aspic in bottoms of cups. Gently pour 1/4 in. aspic over the cucumber in each cup. Refrigerate until firm. 7. Remove custard cups from refrigerator. Dip juliennes of carrot in room-temperature aspic & stand carrot sticks up around rims of custard cups, dividing carrots evenly among cups. Divide red cabbage among cups, placing it over the aspic, within the carrot sticks. Fill cups w/ aspic to tops of carrot sticks & refrigerate until firm. 8. Remove custard cups from refrigerator. Divide chopped zucchini among cups & top w/ remaining aspic. Refrigerate until set. 9. To serve, dip cups into warm water & unmold each onto lettuce lined plates. Serve immediately. This will last several weeks in refrigerator if tightly covered in custard cups. Don`t overcook vegetables. THE FOX AND HOUNDS FRIESS LAKE ROAD, MILWAUKEE WINE: SIMI CHARDONNAY, 1974 From the
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (136g) | ||
Recipe Makes: 6 | ||
|
||
Calories: 47 | ||
Calories from Fat: 2 (4%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 0.3g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 45.9mg | 2 % | |
Potassium 327.9mg | 9 % | |
Total Carbohydrate 8g | 2 % | |
Dietary Fiber 2.4g | 9 % | |
Sugars, other 5.6g | ||
Protein 3.4g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.