Aspic of celery, carrots and asparagus
Aspic is always beautiful and spectacular, even in the lean version. You don’t have to make a lot of it, or you can even cook it in portions and serve it on a beautiful plate. For a brighter vegetable taste, carrots and asparagus can be pre-fried in vegetable oil until golden brown.
Ingredients
Servings 10 servings- 500 g petiole celery
- 2 - 2.5 tbsp. l. agar-agar
- 1 liter light chicken broth
- zest and juice of 2 lemons
- sugar - 2 tsp.
- 100 g green asparagus
- 2 large carrots
- 100 g young green onions, preferably chives
- Lean mayonnaise
- horseradish
- salt
Cooking
Step 1
Wash celery. Cut the petioles so that they are all the same length, corresponding to the length of the silicone mold. Boil water in a wide saucepan. Dip the petioles in boiling water for 3 minutes.
Step 2
Immediately transfer the celery to a bowl of cold water, then drain in a colander and let dry.
Step 3
Pour in the agar-agar broth, stir and bring to a boil. Boil for 1-2 minutes, stirring, and remove from heat. Add lemon juice, salt and sugar. Put on fire and bring to a boil, but do not boil. Remove from heat and let cool slightly.
Step 4
Wash asparagus and carrots and peel. Cut carrots into very thin longitudinal sticks. Wash onions, dry. Insert a carrot into each stalk of celery so that it fits snugly into the "groove".
Step 5
Sprinkle the silicone mold with cold water. Place in it, alternating, celery stuffed with carrots and asparagus. Put green onions on top and sides. Pour the broth with gelatin in a thin stream. Cover with cling film and refrigerate until completely set, about 2 hours.
Step 6
Prepare the sauce. Mix mayonnaise with horseradish with a mixer. Grate the lemon zest into the sauce. Drive in.