“Spring eggs” Ingredients for 4 persons when served as a starter:
For the eggs:
250 g Broccoli Juice (preferably you have a juicer and juice a small Broccoli and mix with water, alternatively you can puree a piece of Broccoli and mix with water)
1 TS of Agar
Seasoning:
- Piece of Ginger
- Salt
- Pepper
- Herbs according to season and taste
For the sauce:
- 175 g carrots
- 3 TS olive or sunflower oil
- ½ TS turmeric
- ½ TS coriander seeds
- ½ TS honey
- 200 ml vegetable fond or white wine
- a little bit of chilly
- 1 TS lemon juice
Preparation of the eggs:
- Juice broccoli, add some water till you receive a bright green juice
- Season to taste with salt, pepper and grated ginger
- Dissolve agar into the Broccoli juice mix and bring to boil. Remove from stove.
- Add some herbs to juice.
- Then put mixture into silicon mould that has the from of an egg or use cleaned egg shells. You will need approx. 4 egg shells.
- But broccoli juice mix into the mould.
- Leave to cool for at least 2 hours, so that it can firm.
In the meantime prepare the carrot sauce:
- Chop the carrots
- Roast the spices (turmeric, coriander seeds) in a pan together with the oil.
- Add the chopped carrots and honey, steam everything for approx. 8 min
- Add the fond or white wine and simmer for 30 min till liquid is reduced by half.
- Puree the mixture
- Season to taste with chilly, lemon juice and salt.
After two hours take the aspic out of the mould. Garnish with herbs and carrot sauce and serve on a plate:
