Vegetables in Aspic

Aspic de légumes frais avec son coulis de poivrons doux

Preparation info

  • For

    four

    people
    • Difficulty

      Medium

    • Ready in

      3 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Ingredients

  • 200 g (7 oz) carrots
  • 200 g (7

Method

Preparing the vegetables

1 Wash the artichokes, having first cut off the stems.

Top and tail the French beans and remove any strings, or shell the peas.

Peel the carrots, turnips, onion and garlic.

Scrape the asparagus.

Remove alternate strips of peel from the courgettes with a potato-peeler to give a striped effect.