Vegetable aspic
Instructions
Boil the vegetables, cut the potatoes into small cubes, sliced carrots and green beans into pieces.
Put everything in a bowl.
Add the beetroot peeled and cut into small cubes, olives and capers.
Seasoned with salt, vinegar and oil.
Make firm the egg and cut it into slices.
Prepare the jelly and pour a layer into a mold.
Sit the chicken and the vegetables, cover with the rest of the Jello and keep in the refrigerator until it solidified.
Ingredients and dosing for 6 persons
- 2 potatoes
- 2 carrots
- 150 g of green beans
- 300 g of peas
- 1 small beetroot baked in oven
- 4 hearts of artichoke
- 1 tablespoon of black olives
- 1 tablespoon of capers
- 1 egg
- Olive oil
- Wine vinegar
- 1 tablet of jelly
- Salt