Aspic of celery, carrots and asparagus

Cookinero 14 Jan 2023

27750

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.

How to cook Aspic of celery, carrots and asparagus

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.