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Vegetables in jelly

Vegetables in jelly

Love to cook and pamper my family and sometimes friends with something tasty and original.

Cooking time- Number of servings-

Ingredients for Vegetables in jelly

Step-by-step instruction of cooking Vegetables in jelly

Step 1

Vegetables (peas, carrots, peppers, beans, zucchini) salt to taste, cook and drain the liquid in which they cooked.

Step 2

Radish cut into strips

Step 3

Beautifully cut cucumber

Step 4

A bowl of grease with vegetable oil and garnish with tomato, egg, radish, cucumber, herbs (to your taste)

Step 5

Gelatin to dissolve the instructions. Part gelatin to dissolve in vegetable broth, the other part mix with mayonnaise.

Step 6

Then part of the mayonnaise mix with vegetables and remaining chopped eggs

Step 7

Pour into a bowl first gelatin diluted with vegetable broth (give him some to freeze), then mixed with vegetables and mayonnaise. Put into the fridge until fully cured.

Step 8

Vegetable jelly roll on a plate

Step 9

Bon appetit!

Step 10

Cucumbers appeared more than 6 thousand years ago. The homeland of this species is tropical and sub-tropical regions of India and China, where it still grows in the wild.
Cucumbers are 95 percent water and contain a very small amount of proteins, fats and carbohydrates. In cucumber contains enzymes, which favor the assimilation of proteins of animal origin. It is therefore useful to combine a meat dish with a salad of cucumbers. Cucumbers contain vitamins C, B1, B2, P, provitamin a, enzymes, aromatic and mineral substances (phosphorus, calcium, magnesium, iron). Of mineral salts in them the most potassium. Cucumber fiber stimulates motor function of the intestine.
Cucumbers are a favorite vegetable in Russian cuisine. Salted cucumbers, salted, pickled and fresh are the perfect complement to any dish. But in ancient times, cucumber was also used in a dessert with honey; experts say that the taste of a dish like a melon.
When buying you should choose a firm cucumbers with no dents, good green color. They should not be too large. The smaller the cucumber, the smaller its seeds, so it is tastier and more crispy.