Egg and Vegetable Gelatin Tart
Nutritional values
(Percentage of daily recommendation)
| Calorie | 514 cal. | (24 %) | ||
| Protein | 55 g | (56 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 19.9 g | (66 %) |
| Vitamin A | 3.1 mg | (388 %) | ||
| Vitamin D | 3.2 μg | (16 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 292.1 μg | (487 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 15.8 mg | (132 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 591 μg | (197 %) | ||
| Pantothenic acid | 4.9 mg | (82 %) | ||
| Biotin | 50.2 μg | (112 %) | ||
| Vitamin B₁₂ | 2.1 μg | (70 %) | ||
| Vitamin C | 107 mg | (113 %) | ||
| Potassium | 1,788 mg | (45 %) | ||
| Calcium | 252 mg | (25 %) | ||
| Magnesium | 161 mg | (54 %) | ||
| Iron | 7.9 mg | (53 %) | ||
| Iodine | 41 μg | (21 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 3.4 g | |||
| Uric acid | 285 mg | |||
| Cholesterol | 436 mg | |||
| Complete sugar | 19 g |
Ingredients
- Ingredients
- 150 grams carrots
- salt
- 200 grams Peas (frozen)
- 1 Red chili pepper
- 1 jar white Asparagus (205 grams, drained)
- 300 milliliters vegetable stock
- 2 hard-boiled eggs
- 12 sheets clear gelatin
- 1 bunch Chives
- 4 Tbsps White vinegar
- freshly ground peppers
- ground cilantro
Preparation steps
Rinse and peel carrots and cut into fine julienne strips. Blanch carrot strips in a little boiling salted water about 1 minute, drain, rinse with cold water and drain. Boil frozen peas in salted water about 3 minutes, drain, rinse with cold water and drain. Rinse chile pepper, remove stem, seeds and and ribs and cut into rings. Drain asparagus, reserving drained liquid. Cut asparagus spears in half crosswise.
Peel eggs and cut into slices. Soften gelatin sheets in cold water. Rinse chives and shake dry. Cut half of the chives diagonally into rolls, reserving remaining chives for garnish. Place gelatin sheets (do not squeeze) in a small saucepan and dissolve gently over low heat. Mix dissolved gelatin, drained asparagus liquid, vinegar and cilantro with enough vegetable stock to equal 0.5 liter (approximately 2 cups) and season well with salt and pepper. Pour a thin layer of gelatin mixture into a 24 cm (approximatey 10-inch) diameter tart tin and refrigerate until firm, about 15 minutes.
Arrange chile rings, chives, carrots and the largest egg slices over chilled gelatin layer and pour over enough gelatin mixture to cover. Return tart tin to refrigerator to set gelatin. Arrange asparagus spears and peas over chilled layer. Pour remaining gelatin mixture over asparagus and peas. Cover tart tin with plastic wrap and refrigerate at least 3 hours. To serve, briefly dip tart tin in hot water and turn gelatin out onto a plate. Cut gelatin into slices and garnish with remaining chives.
