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Vegetable Aspic

Charles.Durand's picture
Ingredients
  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
Directions

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

Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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