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Vegetable Aspic Recipe
|Unflavored gelatin||2 Tablespoon (2 Envelopes)|
|Cold water||1⁄4 Cup (4 tbs)|
|Fresh tomato||3 1⁄2 Cup (56 tbs), cut into wedges|
|Celery leaves||1⁄2 Cup (8 tbs), finely chopped|
|White onion||1 Cup (16 tbs), chopped|
|Fresh parsley||3 Teaspoon, minced|
|Celery||1 Cup (16 tbs), sliced|
|Cabbage||1 Cup (16 tbs), shredded|
Serving size: Complete recipe
Calories 340 Calories from Fat 18
% Daily Value*
Total Fat 2 g3.3%
Saturated Fat 0.42 g2.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2215 mg92.3%
Total Carbohydrates 53 g17.7%
Dietary Fiber 16.1 g64.5%
Sugars 30 g
Protein 36 g72%
Vitamin A 154.9% Vitamin C 246.5%
Calcium 25.2% Iron 25.2%
*Based on a 2000 Calorie diet
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.