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Easy Recipe: Early Summer Appetizer Chicory and Vegetable Bouquet

Early Summer Appetizer Chicory and Vegetable Bouquet, It Needs prepare 12 Ingredients And 7 Steps

Ok now How To Serve Early Summer Appetizer Chicory and Vegetable Bouquet

Early Summer Appetizer Chicory and Vegetable Bouquet We can cook Early Summer Appetizer Chicory and Vegetable Bouquet by using 12 ingredients and 7 steps. Here is how you achieve Early Summer Appetizer Chicory and Vegetable Bouquet.

Ingredients of Early Summer Appetizer Chicory and Vegetable Bouquet

  1. Prepare 4 of Chicory.
  2. Prepare 2 of Carrots (sweet).
  3. You need to prepare 2 of Green beans.
  4. Prepare 2 of Sweet corn kernels.
  5. You need to prepare 4 small of Asparagus.
  6. Prepare 1 of Olives (black).
  7. You need to prepare 1 of Salt.
  8. You need to prepare of Ginger jelly.
  9. Prepare 1 1/2 tsp of Grated ginger.
  10. Prepare 1/2 tsp of Soup stock granules.
  11. Prepare 1 of Salt and pepper.
  12. Prepare 3 grams of Gelatin.

Early Summer Appetizer Chicory and Vegetable Bouquet instructions

  1. For the ginger jelly, put 50 ml of water, the ginger, stock granules, and salt and pepper in a small saucepan and bring to the boil..
  2. Transfer it to a plastic container, and add the dissolved gelatin while still hot. Leave it to harden for 2 hours and then break it up with a fork..
  3. Prepare the vegetables Prepare some ice water and a sieve. Soak the washed chicory..
  4. Cut the other vegetables small enough to fit on top of the chicory "boat"..
  5. Bring some water to the boil, add some salt, and boil the vegetables. When their colour becomes vivid, soak in cold water to prevent discolouring..
  6. Place the vegetables on the chicory "boat", and top with the ginger jelly and your favourite herbs to finish..
  7. Bonus: The tomato "boat" was made by topping a yellow cherry tomato with cream cheese and placing it on a slice of cured ham..

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