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Vegetable Aspic

Charles.Durand's picture
  Frozen mixed vegetables 10 Ounce (1 Package)
  Monosodium glutamate 1⁄2 Teaspoon
  Unflavored gelatin 4 Teaspoon
  Cold water 3⁄4 Cup (12 tbs)
  Vegetable broth 1 1⁄2 Cup (24 tbs) (Dissolve 2 Vegetable Bouillon Cubes In 1 1/2 Cups Boiling Water)
  Lemon juice 2 Tablespoon
  Prepared horseradish 1 Tablespoon
  Grated onion 1 Teaspoon
  Celery seed 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Finely shredded cabbage 1⁄2 Cup (8 tbs)
  Finely snipped parsley 2 Tablespoon

Cook mixed vegetables according to package directions, adding monosodium glutamate with the salt; drain and chill the vegetables.
Soften gelatin in cold water in a saucepan.
Stir over low heat until gelatin is dissolved.
Blend in the broth, lemon juice, horseradish, onion, celery seed, salt, and pepper.
Chill until gelatin is the consistency of thick, unbeaten egg white.
Stir in the chilled cooked vegetables, cabbage, and parsley.
Turn into a 1 quart mold.
Chill until firm.
Unmold onto chilled serving plate.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 310 Calories from Fat 22

% Daily Value*

Total Fat 3 g3.9%

Saturated Fat 0.41 g2.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2702.3 mg112.6%

Total Carbohydrates 51 g16.9%

Dietary Fiber 16.4 g65.7%

Sugars 3.5 g

Protein 29 g57.4%

Vitamin A 339.3% Vitamin C 167.5%

Calcium 19.9% Iron 34.2%

*Based on a 2000 Calorie diet

Vegetable Aspic Recipe