Jellied vegetables is a light original appetizer, the unusual appearance of which will surprise guests and become a decoration of the festive table. The dish is ideal for vegetarians, as well as for a children's party.
It is necessary
- -gelatin -2 teaspoons;
- - water - 16 tablespoons;
- - eggs - 6 pieces;
- - citric acid - 8 drops;
- -carrots - 2 pcs.;
- - canned green peas - 3 tablespoons;
- - sweet pepper - 1 piece;
- -salt, pepper (peas) - to taste.
Instructions
Step 1
Wash the vegetables. Peel and boil the carrots, then chop finely. Then combine with chopped sweet pepper.
Step 2
Hard-boiled eggs, peel. Chop two of them finely, leave the rest intact.
Step 3
Rinse the gelatin, fold it onto a strainer and leave to soak in cold water for 2 hours. After that, add citric acid, salt, pepper (peas) to the liquid with swollen gelatin.
Step 4
Bring the composition to a boil, stirring constantly. When foam appears, it should be removed with a slotted spoon, after which the resulting mass should be cooled to 40 -60 degrees.
Step 5
Then you can proceed directly to the formation of aspic from vegetables. To do this, you need to take a suitable form (preferably a special one, but perhaps a simple salad bowl). Finely chopped eggs, carrots, peppers should be put in it. Then add the green peas and the intact whole eggs. Gently distribute the mass over the shape.
Step 6
At the end, the mixture is evenly poured with the prepared gelatin liquid. Place the filling in the refrigerator until it hardens (to the consistency of jelly), after which it can be served to the table, garnished with lemon slices if desired.
