Early Summer Appetizer Chicory and Vegetable Bouquet
Early Summer Appetizer Chicory and Vegetable Bouquet

Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a distinctive dish, early summer appetizer chicory and vegetable bouquet. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Early Summer Appetizer Chicory and Vegetable Bouquet is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it’s fast, it tastes yummy. Early Summer Appetizer Chicory and Vegetable Bouquet is something that I’ve loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook early summer appetizer chicory and vegetable bouquet using 12 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Early Summer Appetizer Chicory and Vegetable Bouquet:
  1. Make ready 4 Chicory
  2. Prepare 2 Carrots (sweet)
  3. Make ready 2 Green beans
  4. Take 2 Sweet corn kernels
  5. Get 4 small Asparagus
  6. Make ready 1 Olives (black)
  7. Prepare 1 Salt
  8. Prepare Ginger jelly
  9. Make ready 1 1/2 tsp Grated ginger
  10. Prepare 1/2 tsp Soup stock granules
  11. Take 1 Salt and pepper
  12. Take 3 grams Gelatin
Steps to make Early Summer Appetizer Chicory and Vegetable Bouquet:
  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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