Vegetable Mousse
From: Marie-Thé
Comments: Can be served as a hors d'oeuvre with croutons and raw vegetables, or on a buffet table.
Will keep for up to 2 weeks, refrigerated.
IngredientsPreparation
  • 1 large box lime gelatine
  • 1 cup [250 ml] boiling water
  • 1 1/2 cups [375 ml] chopped carrots, in a food prosessor
  • 1 1/2 cups [375 ml] chopped celery, in a food prosessor
  • 1 1/2 cups [375 ml] chopped green onions, in a food prosessor
  • 21 ounces [600 ml] mayonnaise
  • Dissolve gelatine in boiling water.
  • It is essential that it is completely dissolved.
  • Add carrots, celery, green onions and mayonnaise.
  • Mix and refrigerate, in a mold.