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Chelsea S
Vegetables in jelly
A tasty Dutch recipe. The main course contains the following ingredients: green asparagus tips, garden peas (extra fine (frozen)), zucchini (in ribbons), gelatine, vegetable stock cubes, dry white wine, fresh parsley ((bag of 30 g), finely chopped), white cheese (in cubes) and lemon (scrubbered and peeled grated).
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Ingredients
Directions
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Cook the asparagus tips and garden peas for 1-2 minutes in water with salt and rinse cold.
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Make zucchini ribbons with a cheese slicer and cut them in half lengthwise.
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Cook them for 1 minute in a layer of water.
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Allow to cool down.
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Soak the gelatine sheets for 5 minutes in cold water.
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Bring 300 ml of water to the boil and dissolve the bouillon cubes.
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Pour in the white wine, remove the pan from the heat.
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Stir in the well squeezed gelatine.
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Scrape the garden peas and the parsley and put them in the cake mold covered with cling film.
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Place a layer of cheese cubes on top, top the lemon zest and sprinkle with pepper.
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Drape the zucchini ribbons over the cheese cubes and put the asparagus tips on top.
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Pour the gelatin mixture over the filling.
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Let stiffen in the refrigerator for at least 1 hour.
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Carefully pour the vegetables into jelly on a plate..
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Nutrition
90Calories
Sodium16% DV385mg
Fat5% DV3g
Protein16% DV8g
Carbs2% DV7g
Fiber52% DV13g
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