Vegetable Aspic Recipe
Ingredients
| 2 env. unflavored gelatin | ||
| Cold water | 1/4 Cup (16 tbs) | |
| Tomato | 3 1/2 Cup (16 tbs), cut into wedges | |
| Celery leaves | 1/2 Cup (16 tbs), finely chopped | |
| White onion | 1 Cup (16 tbs), chopped | |
| Parsley | 3 Teaspoon, minced | |
| Bay Leaf | 1 | |
| Salt | 1 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| Celery | 1 Cup (16 tbs), sliced | |
| Cabbage | 1 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.
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.
Chef
