Vegetable Brawn

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   Clean and wash the sugar snap peas. Boil up the vegetable stock with peppercorns and salt. Blanch the sugar snap peas for about 3 minutes. Wash, clean and halve the tomatoes. Clean, wash and slice the zucchini. Roll up ham slices.

2. 2

   Soak gelatine in cold water. Drain sugar snap peas and collect the stock. Boil up again. Add port wine and 5 tablespoons of vinegar. Squeeze the gelatine and dissolve in the hot stock. Put half of the vegetables in a deep rectangular dish or on two soup plates. Pour half of the liquid over it and let it set in the fridge. Spread the rest of the vegetables and ham on top and pour the rest of the liquid over it. It is best to let it set overnight. For the tartar sauce, boil the egg hard in about 10 minutes, rinse with cold water and peel. Finely dice egg and gherkins. Wash the chives, dab dry and cut into small rolls.

3. 3

   Spread the rest of the vegetables and ham on top and pour the rest of the liquid over it. It is best to let it set overnight. For the tartar sauce, boil the egg hard in about 10 minutes, rinse with cold water and peel. Finely dice egg and gherkins. Wash the chives, dab dry and cut into small rolls. Mix mayonnaise, egg, cucumber and chives. Season to taste with the remaining vinegar, salt and pepper and serve as aspic. Roasted rosemary potatoes taste good with it

4. 4

   Bowls: Royal Copenhagen

Nutrition Facts

KCAL
470 kcal

CARBS
17 g

FATS
31 g

PROTEINS
24 g