Free Recipe Vegetable Aspic

Recipe Type: S Recipes

Recipe Preparation: boil

Cooking Ingredients for Vegetable Aspic Recipe

1/2 c Chopped carrot
1/2 c Chopped onion
1/2 c Dry white wine
4 Sprigs parsley
1/4 c Celery leaves
1/4 Bay leaf
1/4 ts Salt
1/2 Medium-size tomato
2 Envelopes unflavored gelatin
1/4 c Cold water
6 Thin horizontal slices
-peeled cucumber
3 Medium-size carrots; pared,
-julienned 1 inch
1/3 c Shredded red cabbage
1 Medium-size zucchini; finely
-chopped
Lettuce leaves; cleaned

Vegetable Aspic Preparation

1. 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 <Micro Cookbook Collection of American recipes>,

Cooking Temperature:

Recipe Serves: 6

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