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🍽️ Cold Aspic with Fresh Spring Vegetables

253 kcal · 30 min · 4 servings

Ingredients

• 1 sprig basil
• 50 g sun-dried tomatoes
• 2 tsp fennel seeds
• 400 ml Mediterranean vegetable broth
• 200 g carrots (2 carrots)
• 150 g celeriac (1 piece)
• 250 g leek (1 stalk)
• 250 g zucchini (1 zucchini)
• salt
• 150 g peas (frozen)
• 1 tsp agar-agar
• 100 ml red wine vinegar
• 2 eggs
• 75 g gherkins (4 gherkins)
• 25 g capers (jar)
• 3 spring onions
• 4 sprigs parsley
• 150 ml sour cream
• 4 tbsp yogurt salad cream
• pepper

Instructions

1. 1. Wash the basil thoroughly.
2. 2. Pluck the leaves from the stems.
3. 3. Add the basil leaves, dried tomatoes, and fennel seeds to the vegetable broth.
4. 4. Bring the mixture to a boil.
5. 5. Let the flavors infuse in the hot broth for 15 minutes.
6. 6. Strain the broth through a fine sieve to remove the solids.
7. 7. Let the clear broth cool down.
8. 8. Peel the carrots meanwhile.
9. 9. Peel the celeriac.
10. 10. Cut the carrots and celeriac into very fine strips.
11. 11. Clean the leek and wash it.
12. 12. Cut the white and light green parts of the leek into very fine strips.
13. 13. Wash the zucchini.
14. 14. Dry the zucchini with a cloth.
15. 15. Cut the zucchini into very fine strips as well.
16. 16. Bring salted water to a boil.
17. 17. Cook the vegetable strips one after another until al dente.
18. 18. Drain the cooked vegetables.
19. 19. Shock the vegetables with cold water to stop the cooking process.
20. 20. Let the vegetables drain well.
21. 21. Cook the peas in salted water for exactly 1 minute.
22. 22. Shock the peas with cold water as well.
23. 23. Let the peas drain well too.
24. 24. Dry all vegetables on kitchen paper.
25. 25. Fill the prepared vegetables into four jars with a capacity of 250 ml each.
26. 26. Take 5 tablespoons of the cooled broth.
27. 27. Stir the agar-agar into this portion of broth until smooth and dissolved.
28. 28. Warm the remaining broth with the vinegar.
29. 29. Stir the agar-agar broth mixture into the warm broth.
30. 30. Bring the liquid to a boil while stirring constantly.
31. 31. Let the mixture simmer for 2 minutes, stirring occasionally.
32. 32. Season the aspic liquid with salt to taste.
33. 33. Pour the hot liquid carefully over the vegetables in the jars.
34. 34. Let the jars cool down at room temperature.
35. 35. Place the jars in the refrigerator for 6 hours to let the aspic set.
36. 36. Poke a hole in the wider end of the eggs.
37. 37. Boil the eggs for 8 minutes in boiling water until hard-boiled.
38. 38. Shock the boiled eggs with cold water.
39. 39. Peel the eggs.
40. 40. Let the eggs cool down briefly.
41. 41. Chop the eggs coarsely.
42. 42. Dice the cucumbers finely.
43. 43. Chop the capers.
44. 44. Wash and clean the spring onions.
45. 45. Cut the spring onions into fine rings.
46. 46. Wash the parsley.
47. 47. Shake the parsley dry.
48. 48. Pluck the parsley leaves from the stems.
49. 49. Chop the parsley leaves finely.
50. 50. Mix the chopped eggs, cucumbers, capers, onion rings, and parsley with sour cream.
51. 51. Stir the salad cream into the mixture as well.
52. 52. Season the remoulade with salt and pepper.
53. 53. Place the molds briefly in hot water to release the aspics.
54. 54. Invert the aspics onto plates.
55. 55. Serve the aspics together with the remoulade.
56. 56. Serve with toasted whole grain bread or fried potatoes.

Nutrition per serving

• kcal: 253
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 17 g