Vegetable-Balsamic Vinegar Brawn

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Clean and wash the beans and carrots. Clean, peel, wash and cut the kohlrabi into strips. Bring the vegetable stock and 600 ml water to the boil and cook the beans and carrots for about 10 minutes.

2. 2

   Add the kohlrabi about 5 minutes before the end of the cooking time. Soak gelatine in cold water. Remove vegetables from the stock, rinse with cold water and drain well. Collect the stock, add vinegar and season to taste with salt and pepper.

3. 3

   Squeeze the gelatine, dissolve in the hot stock and allow to cool. Wash the chives and cut into fine rolls, except for three stems. Rinse a box mould (contents 1 1/4 l) cold and pour in some stock (approx. 1 cm high).

4. 4

   Sprinkle in chives and place the stems inside, chill for 1/2 hour to set. Layer the vegetables and pour the remaining stock over them. Let aspic set in the refrigerator overnight, but at least 4-5 hours.

5. 5

   For the pesto basil, wash, pluck the leaves and chop them finely, except for one leaf for garnishing. Finely chop the pine nuts. Grate cheese and mix everything with the oil. Season with salt and pepper. Clean, wash and halve the tomatoes.

6. 6

   Carefully add half of it to the pesto. Serve the aspic with the pesto. Serve garnished with basil and remaining tomatoes. Italian baguette tastes good with it.