Spicy carrot and pea jelly

Ingredients for 5 servings:

• 1 can carrot(s) and peas, finely chopped, 400g
• 25 g butter
• 70 g milk
• 100 ml water
• 1 tsp cayenne pepper
• ½ tsp black pepper
• ½ tsp salt
• 1 bag of cake glaze, red
• ½ tsp agar-agar
• 1 lemon(s) , (juice)
• 1 tbsp rapeseed oil

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour

smart side dish to main courses and starters

Boil the entire contents of the can until the carrots and peas are soft. Then puree everything (adding the oil) and return it to the saucepan. Now add the water, butter, milk, spices, and lemon juice and bring to a boil. Once everything is boiling, add the cake glaze (for the color and setting) and the remaining agar agar to the boil. Carry out a quick set test on a plate. Then divide the jelly between small stainless steel scoops on the plates or fill a jelly jar. The jelly tastes delicious, reminiscent of carrots and mushy peas, with a spicy aftertaste. It makes a creative accompaniment to meat, pasta, or rice dishes. If you’re serving it straight away, let it rest for half an hour so it cools down in the scoop and sets completely.