Smoked Ham and Vegetable Gelatin
Smoked Ham and Vegetable Gelatin - Hearty yet refreshing - just right for dinner on a warm day
Healthy, because
Even smarter
Nutritional values
In contrast to the original with pickled pork knuckle and mayonnaise-laden tartar sauce, our home cooking is a "lightweight" in terms of fat and calories. On the one hand, this is due to the lean slices of pork salmon (the detached back), and on the other hand to the yoghurt in the delicious tartar sauce - no one will miss mayonnaise here...
As a side dish, fried potatoes are almost a must: cut peeled, raw tubers into approx. 5 mm thick slices and spread on a baking tray lined with baking paper. Spread a wafer-thin layer of oil, salt and pepper. Bake in a preheated oven at 200-220 °C (gas: level 3-4; convection oven not recommended) for about 40 minutes until golden brown. In this way, even the fried potatoes do not burden the fat and calorie account!
(Percentage of daily recommendation)
| Calorie | 160 cal. | (8 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 421 mg | (11 %) | ||
| Calcium | 134 mg | (13 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 2.3 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 95 mg |
Ingredients
- Ingredients
- 3 Juniper berries
- 1 ½ pints Vegetable broth
- 1 bay leaf
- ½ bunch Soup vegetables (carrot, parsnip, leek or other aromatic vegetables such as onion and celery, about 500 grams)
- 4 slices Smoked ham
- 8 sheets gelatin
- salt
- peppers
- 2 ½ Tbsps White vinegar
- 1 egg
- 1 tsp Caper (from a jar)
- 2 Pickled cucumbers (about 60 grams)
- 5 ozs Yogurt (3.5% fat)
- 1 bunch Chives
- 2 sprigs Dill
- 3 sprigs Chervil
- 1 pinch sugar
Kitchen utensils
Preparation steps
Crush the juniper berries in a mortar. Bring the vegetable broth and bay leaf to a boil. Simmer on low heat, covered, for 15 minutes.
Meanwhile, peel or rinse the soup vegetables and reserve parsnip for the remoulade. Cut celery root into small dice and cut carrots into about 1 cm (approximately 1/2 inch) thick slices. Halve leeks lengthwise and then cut crosswise into 1 cm (approximately 1/2 inch) thick slices.
Put the ham in the broth and let simmer, covered, on low heat for about 5 minutes. Remove ham from broth and let cool.
Pour broth through a fine sieve into another pot and bring to a boil. Add celery root and cook on low heat, covered, for about 5 minutes. Add carrot and leek and cook, covered, for about 7 minutes.
Meanwhile, soak the gelatine in cold water according to package instructions. Remove vegetables with a slotted spoon and drain.
Dissolve gelatin in the hot broth, then season well with salt, pepper and vinegar. Let cool.
Divide vegetables and smoked ham among 4 soup bowls. Pour in broth and refrigerate until set, 3-4 hours.
For the yogurt remoulade, pierce the egg and hard-boilk for 9 minutes. Shock in cold water, cool, peel and chop.
Drain the capers and pickles and chop finely. Mix together egg, capers, pickles and yogurt.
Rinse herbs and shake dry. Cut chives into thin rings. Pluck dill fronds and chervil and parsley leaves and finely chop.
Stir the herbs into yogurt sauce. Season with salt, pepper and the sugar. Serve the ham gelatin topped with sauce (remoulade), with boiled potatoes or whole-grain bread if desired.
