Vegetable Aspic Recipe

Summary

Difficulty LevelEasyCourse
Main Ingredient

Ingredients

 2 env. unflavored gelatin
 Cold water1/4 Cup (16 tbs)
 Tomato3 1/2 Cup (16 tbs), cut into wedges
 Celery leaves1/2 Cup (16 tbs), finely chopped
 White onion1 Cup (16 tbs), chopped
 Parsley3 Teaspoon, minced
 Bay Leaf1
 Salt1 Teaspoon
 Pepper1/4 Teaspoon
 Celery1 Cup (16 tbs), sliced
 Cabbage1 Cup (16 tbs), shredded

Directions

Soften gelatin in cold water; set aside.
Combine tomato wedges, celery leaves, onions, parsley, bay leaf, salt and pepper in a saucepan.
Cook and stir over medium heat for 15 minutes.
Pour small amount of tomato mixture into softened gelatin, then add to the saucepan.
Cook and stir until gelatin is completely dissolved.
Remove from heat.
Discard bay leaf.
Cool in refrigerator until mixture starts to thicken.
Fold in celery and cabbage.
Pour into slightly oiled mold or serving dish.
Refrigerate until completely set.
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