John Myers
Spaghetti Brawn with Vegetables
The perfect spaghetti brawn with vegetables recipe with a picture and simple step-by-step instructions.
Brawn:
- 2,5 Tl Sea-Salt
- 300 g Carrots
- 160 g Celeriac fresh
- 10 leaf Gelatin white
- 300 ml Vegetable broth
- 200 ml Whipped cream
- 60 g Grated Parmesan
- 2 tsp Chopped rosemary
- 1 tsp Chopped thyme
- Sea salt and black pepper from the mill to taste
- Add plenty of salted water to boil the spaghetti, soak the gelatine in enough cold water, clean the vegetables and cut into fine sticks. (approx. 4 cm)
- Bring a good 300 ml of water to the boil and simmer the vegetables for 2-3 minutes, drain and collect the cooking water, season with salt and pepper and dissolve the squeezed gelatine in it.
- Stir the cream and Parmesan into the broth, season well with rosemary, thyme and possibly salt and pepper.
- Rinse a box or pie dish (content 1.5 l) with cold water and cover the bottom with a depth of 1 cm with the aspic liquid. Place the mold in the refrigerator for approx. 10 minutes. I put them in the freezer for another 5 minutes.
- Drain the spaghetti and rinse properly with cold water.
- Now layer about 1/3 of the spaghetti lengthways in the pan, then spread half of the vegetables on top. Second third of the spaghetti and again vegetables and third third of the spaghetti. Pour on the remaining brine and let it set for at least 6 hours, or better overnight, in the refrigerator.
- To serve, dip the mold in hot water and turn the brawn out on a plate. This goes well with pesto or a tomato sauce and a salad.
- Please do not be surprised at the pictures, my ceramic box shape has “hidden” itself so well that I switched to the ceramic heart shape. Any plastic shape is also possible, but that only occurred to me afterwards.
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