Colored vegetable eggs

Name: colored vegetable eggs
Cook time: 20 min
Total time: 140 min
Yield: 8
Ingredients: 100 g baking flour bag a 350 g; 500 ml chicken bouillon from tablet; 100 ml whipped cream; 100 g beetroot grated (scale a 400 g), drained; 150 g cut leaf spinach (frozen), defrosted and well squeezed; 9 leaves white gelatin bag of 12 pieces

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).

Ingredients

Kitchen Stuff

hand blender or food processor
24 small shapes of your choice (content 30 ml)

Directions

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