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Appetizers are essential for creating a convivial and elegant atmosphere at your festive meals. This recipe for mixed vegetables and quail eggs is both simple and refined, perfect for impressing your guests without spending hours in the kitchen. With fresh ingredients and quick preparation, you can prepare this starter in advance and serve it at your Christmas parties or other special occasions.
Ingredients (serves 4)
For the mixed vegetables:
150g potatoes
Thinly sliced for a tender texture.
100g carrots
Thinly sliced for a sweet touch.
1 small can of peas
Adding a sweet note and a beautiful green color.
1 onion
Finely chopped for a tangy flavor.
Fresh parsley
To garnish and add a herby freshness.
Salt and pepper
Season to taste. Mayonnaise
To bind everything together and add a delicate creaminess.
For the quail eggs:
4 quail eggs
Hard-boiled and sliced for an elegant touch.
Preparation Method
Step 1: Vegetable Preparation
Cutting the Vegetables:
Potatoes and Carrots: Cut the potatoes and carrots into small cubes for even cooking and a neat presentation.
Cooking the Vegetables:
Option 1: Separate Cooking
Cook the potatoes and carrots separately in salted water until tender but still slightly crisp.
Option 2: Simultaneous Cooking
Add the vegetables to the water according to their respective cooking times, starting with the potatoes, then the carrots, and finally the peas. Refreshing and Draining:
Once the vegetables are cooked, immediately immerse them in cold water to stop the cooking process and preserve their vibrant color.
Drain the vegetables thoroughly and let them cool completely.
Step 2: Boiling the Quail Eggs
Cooking the Eggs:
Cook the quail eggs in boiling salted water for about 4 minutes to hard-boil them.
Refresh them under cold water, peel them gently, and slice them into thin rounds.
Step 3: Assembling the Dressing
Preparing the Dressing:
In a large bowl, mix a generous amount of mayonnaise with salt and pepper to taste. You can adjust the amount of mayonnaise to achieve the desired consistency.
Step 4: Final Mixing
Combining the Ingredients:
Add the cooled and drained vegetables to the bowl containing the dressing. Gently mix to coat the vegetables with the mayonnaise.
Stir in the quail egg slices, distributing them evenly throughout the mixture.
Garnish:
Sprinkle with chopped fresh parsley for a touch of color and freshness.
Tips and Tricks
Make Ahead: This appetizer can be prepared the day before and stored in the refrigerator. This allows the flavors to develop further.
Dressing Variations: For a lighter dressing, you can mix mayonnaise with a little Greek yogurt.
Adding Crunch: Add crushed walnuts or sunflower seeds for extra crunch.
Vegetable Customization: Feel free to add other seasonal vegetables like celery or bell peppers to vary the colors and flavors.
Presentation
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