Recipe of Award-winning Early Summer Appetizer Chicory and Vegetable Bouquet

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, early summer appetizer chicory and vegetable bouquet. One of my favorites. This time, I am going to 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 current trending foods in the world. It is simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. Early Summer Appetizer Chicory and Vegetable Bouquet is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this 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 that.

The ingredients needed to make Early Summer Appetizer Chicory and Vegetable Bouquet:

1. Take Chicory
2. Take Carrots (sweet)
3. Make ready Green beans
4. Prepare Sweet corn kernels
5. Get Asparagus
6. Take Olives (black)
7. Prepare Salt
8. Prepare Ginger jelly
9. Make ready Grated ginger
10. Get Soup stock granules
11. Take Salt and pepper
12. Get Gelatin

Instructions 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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