Early Summer Appetizer Chicory and Vegetable Bouquet

Early Summer Appetizer Chicory and Vegetable Bouquet

Enjoy the natural deliciousness of seasonal vegetables in this appetizer, accented with ginger jelly.

Ingredients: 4 servings

Carrots (sweet)
Green beans
Sweet corn kernels
4 small
Olives (black)
to taste
Ginger jelly
Grated ginger
1 1/2 teaspoons
Soup stock granules
1/2 teaspoon
Salt and pepper
to taste
3 g


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.

Story Behind this Recipe

I made an assortment plate so I could enjoy a lot of chilled vegetables.