Filter
Reset
Sort ByRelevance
vegetarianvegetarian
Reset
  • Ingredients
  • Diets
  • Allergies
  • Nutrition
  • Techniques
  • Cuisines
  • Time
Without

Colored vegetable eggs
 
 
8 ServingsPTM140 min

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).

  Share
  Tweet
  Pin
  Whatsapp
  Print

Directions

  1. Boil the cauliflower in 100 ml of broth for 6-8 minutes with the whipped cream gently cooked.
  2. In a different pan, boil the beetroot for 5 minutes in 200 ml stock.
  3. Cook in a third pan the spinach for 2-3 minutes in the remaining 200 ml stock.
  4. In the meantime, soak the gelatine leaves for 5 minutes in plenty of cold water.
  5. Remove the vegetables from the heat and mash them individually with the hand blender or in the food processor.
  6. Squeeze the leaves of gelatine well and dissolve 3 leaves with stirring in every warm vegetable puree.
  7. Season the cauliflower, beet and spinach puree with salt and (freshly ground) pepper and pour the puree into the molds.
  8. Put the vegetable eggs in the refrigerator for at least 2 hours to stiffen.
  9. The vegetable eggs do not have to be completely cooled for this.
  10. Before serving, keep the molds in warm water for a short time, turn them over and carefully pour out the vegetable eggs.
  11. Give a cauliflower, beet and spinach egg per person..


Nutrition

65Calories
Sodium1% DV15mg
Fat8% DV5g
Protein6% DV3g
Carbs1% DV2g
Fiber8% DV2g

Loved it

Reviews



    Donate - Crypto: 0x742DF91e06acb998e03F1313a692FFBA4638f407