EatSmarter exclusive recipe

Baby Vegetable Aspic

with Remoulade
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Baby Vegetable Aspic

Baby Vegetable Aspic - Super simple to make: Sun-dried tomatoes, fennel and zucchini make this Mediterranean dish a winner!

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Health Score:
10,0 / 10
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
ready in 6 h. 40 min.
Ready in
Calories:
253
calories
Calories

Healthy, because

Even smarter

Nutritional values

This cool summery snack is just the thing for those who spend a lot of time in the sun. Plenty of beta-carotene and lycopene from carrots and tomatoes intercept cell-damaging free radicals, which are increasingly produced under the influence of the sun.

If you are working with Agar-Agar for the first time, you may need to experiment a little: The gelling strength of the individual products varies. If you are vegan, omit the tartar sauce and add a soy-based herb dressing or a vinaigrette with finely chopped shallots, capers, and olives.

1 serving contains
(Percentage of daily recommendation)
Calorie253 kcal(12 %)
Protein12 g(12 %)
Fat14 g(12 %)
Carbohydrates17 g(11 %)
Sugar added1 g(4 %)
Roughage7.5 g(25 %)
Vitamin A1 mg(125 %)
Vitamin D0.9 μg(5 %)
Vitamin E2.4 mg(20 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.3 mg(21 %)
Folate82 μg(27 %)
Pantothenic acid1.3 mg(22 %)
Biotin15.4 μg(34 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C30 mg(32 %)
Potassium587 mg(15 %)
Calcium214 mg(21 %)
Magnesium54 mg(18 %)
Iron4.1 mg(27 %)
Iodine24 μg(12 %)
Zinc1.8 mg(23 %)
Saturated fatty acids6.2 g
Uric acid124 mg
Cholesterol139 mg
Development of this recipe:

Ingredients

for
4
Ingredients
1 sprig
2 ounces
Sun-dried tomatoes (without oil)
2 teaspoons
1 ¾ cups
2
Carrots (about 200 grams)
1 piece
Celery root (about 150 grams)
1 stalk
Leek (about 250 grams)
1
Zucchini (about 250 grams)
5 ounces
Peas (frozen)
1 teaspoon
½ cup
2
4
Pickled cucumbers (about 75 grams)
1 ounce
Caper (from a jar)
3
4 sprigs
¾ cup
4 tablespoons
Preparation

Kitchen utensils

2 Pots, 1 Small pot, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Tablespoon, 1 Teaspoon, 1 Wooden spoon, 1 Peeler, 1 Fine-mesh sieve, 4 Jars, 1 Ladle, 1 Whisk

Preparation steps

1.
Baby Vegetable Aspic preparation step 1

Rinse basil, pat dry and pluck leaves. Combine basil leaves, sun-dried tomatoes, fennel seed and vegetable stock in a pot. Bring to a boil and allow to steep for 15 minutes. Pour through a sieve and let cool.

2.
Baby Vegetable Aspic preparation step 2

Peel carrots and celery root and cut into very thin strips. Trim and rinse leeks. Cut white and light green parts into very fine strips. Rinse zucchini and pat dry. Cut into very fine strips. Add vegetables to salted boiling water; adding carrot first, then celery root, leeks and zucchini strips. Cook until al dente. Drain well. Cook peas in salted water for 1 minute and drain. Transfer vegetables onto a kitchen towel to dry.

3.
Baby Vegetable Aspic preparation step 3

Distribute vegetable mixture amongst 4 250 ml (approximately 8-ounce) jars.

4.
Baby Vegetable Aspic preparation step 4

Add agar to 5 tablespoons of the prepared stock, mixing until smooth.

5.
Baby Vegetable Aspic preparation step 5

Combine remaining stock with vinegar over low heat. Stir in dissolved agar and bring to a boil while continuously stirring. Continue to cook for 2 minutes, stirring occasionally. Season with salt and sugar to taste.

6.
Baby Vegetable Aspic preparation step 6

Pour hot liquid into the jars and allow to cool. Chill for 6 hours.

7.
Baby Vegetable Aspic preparation step 7

Pierce eggs and boil until hard cooked, about 8 minutes. Rinse in cold water, peel and chop coarsely.

8.
Baby Vegetable Aspic preparation step 8

Finely dice the pickles. Chop capers. Trim scallions, rinse and slice into thin rings. Rinse the parsley and shake dry. Chop leaves finely.

9.
Baby Vegetable Aspic preparation step 9

Combine eggs, pickles, capers, scallions and parsley with sour cream and yogurt salad cream to make a remoulade. Season with salt and pepper.

10.
Baby Vegetable Aspic preparation step 10

To serve, invert the jars onto a large platter and unmold. Serve with remoulade and toasted whole-grain bread or potatoes.