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Sharon younan
Colored vegetable eggs
A tasty recipe. The side dish contains the following ingredients: poultry, cauliflower florets (bag a 350 g), chicken broth (from tablet), whipped cream, red beets (grated (bowl a 400 g), drained), chopped spinach ((frozen)), thawed and well squeezed ) and white gelatin (bag of 12 pieces).
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Ingredients
Directions
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Boil the cauliflower in 100 ml of broth for 6-8 minutes with the whipped cream gently cooked.
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In a different pan, boil the beetroot for 5 minutes in 200 ml stock.
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Cook in a third pan the spinach for 2-3 minutes in the remaining 200 ml stock.
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In the meantime, soak the gelatine leaves for 5 minutes in plenty of cold water.
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Remove the vegetables from the heat and mash them individually with the hand blender or in the food processor.
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Squeeze the leaves of gelatine well and dissolve 3 leaves with stirring in every warm vegetable puree.
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Season the cauliflower, beet and spinach puree with salt and (freshly ground) pepper and pour the puree into the molds.
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Put the vegetable eggs in the refrigerator for at least 2 hours to stiffen.
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The vegetable eggs do not have to be completely cooled for this.
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Before serving, keep the molds in warm water for a short time, turn them over and carefully pour out the vegetable eggs.
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Give a cauliflower, beet and spinach egg per person..
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Nutrition
65Calories
Sodium1% DV15mg
Fat8% DV5g
Protein6% DV3g
Carbs1% DV2g
Fiber8% DV2g
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