John Myers
Spring Jelly
The perfect spring jelly recipe with a picture and simple step-by-step instructions.
- 300 g Cooked ham
- 1 bunch Fresh radishes
- 4 Red onions
- 1 bunch Chives fresh
- 1 bunch Parsely
- 10 sheet Gelatin white
- 300 g Carrots
- 3 tbsp White wine vinegar
- Salt
- Pepper
- 700 ml Vegetable broth
- Soak gelatine. Peel, wash and finely dice the carrots. Bring to the boil in the vegetable stock. Pour through a sieve, collect the broth. Finely dice the ham. Wash the radishes and cut them into thin slices. Peel and finely dice the red onions, wash the herbs and shake dry. Cut the chives into small rolls. Chop the parsley.
- Pour the stock with the carrots through a sieve. Mix the carrots with the prepared ingredients and season with pepper. Spread over 6 jars or bowls, as in my case. Squeeze out the gelatine and dissolve it in the hot stock. Season to taste with salt and vinegar. Divide the stock between the glasses and let cool down. Then close and refrigerate for 6 hours.
- There were fried potatoes and my homemade tartar sauce. Enjoy your meal!
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