Jellied beetroot

Jellied beetroot

By
From
Encyclopedia of Food and Cookery
Serves
6-8

Ingredients

Quantity Ingredient
1 1/2 tablespoons powdered gelatine
125ml cold water
875ml chicken stock
1/2 lemon, juiced
3 cloves
1 bay leaf
1 sprig parsley
1 sprig fresh thyme
salt and freshly ground white pepper
500g beetroot, cooked, peeled and sliced
1 tablespoon dry sherry
watercress, to serve

Method

  1. Soften gelatine in cold water, then dissolve over simmering water. Heat stock, lemon juice, sherry, cloves, bay leaf, parsley, thyme, salt and pepper and when just at the boil remove from heat and stir in dissolved gelatine.
  2. Cover and keep warm for 10 minutes. Strain into a 2 litres mould and add beetroot. To serve, unmould onto a bed of watercress.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again