Vegetable jelly
Ingredients
- 100 g prepared broccoli
- 150 ml water
- salt and white pepper
- optional: a small knob of garlic, ground nutmeg
- ½ sachet powdered gelatin
Method
- Cook the broccoli pieces in slightly salted boiling water until tender. Add a small piece of garlic (if wanted) and puree. You should have a fairly thin puree, pass through a sieve if in doubt. Season to taste. Sprinkle the gelatine over a small amount of water in a small saucepan, let sit for a few minutes, then heat gently while stirring until the gelatine is completely dissolved. Slowly pour into the puree while stirring. Let cool while stirring occasionally. Pour into small moulds or some other dish and put in the fridge to set.
Variations
This works for many vegetables such as cauliflower, Brussels sprouts, fine green beans, kohlrabi, peas.