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VEGETABLE ASPIC
INGREDIENTS
• 700 ml vegetable stock
• 1 stick of celery
• 1 carrot
• 1 courgette
• 1 aubergine
• 2 tomatoes
• 6 g Pronagar (One and a half packets)
PREPARATION:
1. Cook all the vegetables together until they are soft.
2. Heat in a pan the stock and the Pronagar. Boil for 2 minutes and allow to cool.
3. Place the vegetables in an attractive pattern in a rectangular mould and cover with the stock.
4. Chill in the refrigerator. To release the set mix, run a little hot water on the outside of the upturned mould, and slide the dish onto a plate to serve.
INGREDIENTS
• 700 ml vegetable stock
• 1 stick of celery
• 1 carrot
• 1 courgette
• 1 aubergine
• 2 tomatoes
• 6 g Pronagar (One and a half packets)
PREPARATION:
1. Cook all the vegetables together until they are soft.
2. Heat in a pan the stock and the Pronagar. Boil for 2 minutes and allow to cool.
3. Place the vegetables in an attractive pattern in a rectangular mould and cover with the stock.
4. Chill in the refrigerator. To release the set mix, run a little hot water on the outside of the upturned mould, and slide the dish onto a plate to serve.