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EatSmarter exclusive recipe

Smoked Ham and Vegetable Gelatin

with Yogurt Remoulade

Recipe development: EAT SMARTER
Smoked Ham and Vegetable Gelatin

Smoked Ham and Vegetable Gelatin - Hearty yet refreshing - just right for dinner on a warm day

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Print
160
calories
Calories
40 min.
Preparation
4 h.
Ready in
easy
Difficulty

Ingredients

for 4 servings
3
1 ½ pints
1
½ bunch
Soup vegetables (carrot, leek, parsnip) (carrot, parsnip, leek or other aromatic vegetables such as onion and celery, about 500 grams)
4 slices
8 sheets
2 ½ tablespoons
1
1 teaspoon
Caper (from a jar)
2
Pickled cucumbers (about 60 grams)
5 ounces
1 bunch
2 sprigs
3 sprigs
1 pinch
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Kitchen utensils

1 Egg piercer, 1 Mortar, 3 Pots (2 with lids), 1 Fine-mesh sieve, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 3 Bowls, 1 Fork, 4 deep Plates, 1 Tablespoon, 1 Paper towel, 1 Ladle, 1 Teaspoon

Preparation steps

Step 1/11
Smoked Ham and Vegetable Gelatin preparation step 1

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.

Step 2/11
Smoked Ham and Vegetable Gelatin preparation step 2

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.

Step 3/11
Smoked Ham and Vegetable Gelatin preparation step 3

Put the ham in the broth and let simmer, covered, on low heat for about 5 minutes. Remove ham from broth and let cool.

Step 4/11
Smoked Ham and Vegetable Gelatin preparation step 4

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.

Step 5/11
Smoked Ham and Vegetable Gelatin preparation step 5

Meanwhile, soak the gelatine in cold water according to package instructions. Remove vegetables with a slotted spoon and drain. 

Step 6/11
Smoked Ham and Vegetable Gelatin preparation step 6

Dissolve gelatin in the hot broth, then season well with salt, pepper and vinegar. Let cool. 

Step 7/11
Smoked Ham and Vegetable Gelatin preparation step 7

Divide vegetables and smoked ham among 4 soup bowls. Pour in broth and refrigerate until set, 3-4 hours.

Step 8/11
Smoked Ham and Vegetable Gelatin preparation step 8

For the yogurt remoulade, pierce the egg and hard-boilk for 9 minutes. Shock in cold water, cool, peel and chop.

Step 9/11
Smoked Ham and Vegetable Gelatin preparation step 9

Drain the capers and pickles and chop finely. Mix together egg, capers, pickles and yogurt.

Step 10/11
Smoked Ham and Vegetable Gelatin preparation step 10

Rinse herbs and shake dry. Cut chives into thin rings. Pluck dill fronds and chervil and parsley leaves and finely chop. 

Step 11/11
Smoked Ham and Vegetable Gelatin preparation step 11

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.

Additional advice