How to Make Super Quick Homemade Early Summer Appetizer Chicory and Vegetable Bouquet

Hey everyone, it’s John, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, early summer appetizer chicory and vegetable bouquet. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few components. 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 Chicory
2. Prepare Carrots (sweet)
3. Prepare Green beans
4. Prepare Sweet corn kernels
5. Take Asparagus
6. Get Olives (black)
7. Prepare Salt
8. Prepare Ginger jelly
9. Get Grated ginger
10. Make ready Soup stock granules
11. Get Salt and pepper
12. Make ready 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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