Vegetables in Aspic
Cook the vegetables in boiling salted water until al dente, then rinse under cold water and drain. Peel the hardboiled eggs.
Soak the gelatin in cold water. Heat 1/3 of the vegetable broth and dissolve the well-squeezed gelatin sheets in it according to package directions. Mix with the remaining stock and season with vinegar, salt and pepper.
Pour some of the gelatin mixture into a loaf pan to form a layer on the bottom approximately 0.5 cm (approximately 1/4 inch) thick. Solidify in the refrigerator, then layer the vegetables and eggs in alternating layers. Pour the remaining gelatin mixture on top. The vegetables should be completely covered. Leave in the refrigerator for at least 3 hours to congeal.
Plunge the loaf pan briefly into hot water just before serving. Cut into slices and arrange on plates. Serve with parsley.