Vegetable aspic

Ingredients for 12 servings:

• 1 ½ liters vegetable broth
• 3 tbsp Balsamic vinegar, white
• 12 sheets of white gelatin
• 200 g carrot(s), diced
• 100 g leek, diced
• 100 g bell pepper(s), diced
• 100 g peas
• Parsley
• salt and pepper
• ½ tsp sugar

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 1 hour 55 minutes

Reduce the vegetable stock to 750 ml, season with vinegar, salt, pepper, and sugar. Soak the gelatine according to the instructions, dissolve it in the stock, and chill for about 40-50 minutes. If desired, cut out some vegetables (hearts, stars, or similar) and finely dice the rest. Blanch the vegetables one at a time in salted water for 2-3 minutes, then finely chop the parsley. Line an oblong dish (1.5 l capacity) with cling film, mix the chopped parsley with the stock, pour about 0.5 cm of stock into the dish, add the cut-out vegetables, and chill the dish for about 20 minutes. Then add the vegetables in layers, always with a little stock in between, and finally add a thin layer of stock on top. Cover the aspic with the ends of the cling film and chill overnight. Delicious on salad with a herb sauce or with fried potatoes and remoulade sauce. Serves 12 slices.