Ham Jelly with Asparagus
Nutritional values
(Percentage of daily recommendation)
| Calorie | 254 cal. | (12 %) | ||
| Protein | 40 g | (41 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.8 mg | (23 %) | ||
| Vitamin K | 65.5 μg | (109 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15 mg | (125 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 164 μg | (55 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 83 mg | (87 %) | ||
| Potassium | 919 mg | (23 %) | ||
| Calcium | 86 mg | (9 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 4.6 mg | (31 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 247 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 1 carrot
- 150 grams Celery root
- ¼ stalk Leeks
- ½ tsp Mustard seed
- 1 tsp peppercorns
- 3 Juniper berries
- 1 bay leaf
- 600 grams salted raw ham
- 200 grams white Asparagus
- 200 grams green Asparagus
- 8 leaves white gelatin
- 50 milliliters dry white wine
- 50 milliliters Vinegar
Preparation steps
Peel the carrot, rinse the celery and leek, trim, and cut into large pieces. Boil about 1 liter of water together with the mustard seeds, peppercorns, juniper berries and bay leaf. Put the pork ham into the boiling water and let simmer for about 1 hour. Skim off the resluting foam.
Rinse the white and the green asparagus. Peel the white asparagus whole, while peel the green asparagus up to just the lower third. Trim the woody ends. Tie the asparagus with kitchen string into bundles. Cook the white asparagus for 15-20 minutes, while the green asparagus for about 8 minutes in the ham broth. Take out both the asparagus from ham broth, rinse with cold water and cut into small pieces.
Soak the gelatine in cold water.
Take out the cooked ham from the broth and allow to cool. Pour the remaining broth through a sieve, and add the white wine and vinegar to it so that the entire liquid measures up to 700 ml (approximately 3½ cups). Cut the ham into small cubes.
Squeeze the gelatin, add to the broth mixture and dissolve over low heat. Stir the asparagus and diced ham into the broth.
Line a shallow dish with plastic wrap and pour the broth mixture into it. Allow to set in the refrigerator for about 3 hours.
