Ham Persillade with Mustard Potato Salad and Mashed Peas

Ham Persillade with Mustard Potato Salad and Mashed Peas
Photo by Romulo Yanes

Ingredients

  • 2 celery ribs
  • ½ cup mayonnaise
  • 2 teaspoons marjoram
  • 1 ¾ cups chicken stock or low-sodium chicken broth
  • 3 tablespoons water
  • 1 (10-ounce) box frozen baby peas
  • 4 16-ounce wide jars or containers with lids
  • + 10 more ingredients
    • 3 tablespoons extra-virgin olive oil
    • 1 pound boiled potatoes
    • 2 tablespoons white-wine vinegar
    • Celery leaves
    • 2 teaspoon unflavored gelatin
    • ¼ cup chopped cornichons or sour gherkins
    • 1 large garlic clove
    • 6 long parsley sprigs
    • 1 3/4-pound piece baked ham
    • 2 tablespoons Dijon mustard

Chop enough parsley leaves to measure 1 tablespoon; reserve. Chop remaining leaves and stems and simmer with broth and garlic in a small saucepan, covered, 5 minutes. Meanwhile, sprinkle gelatin over water in a medium bowl and let soften 1 minute. Strain broth through a fine-mesh sieve into bowl ...

View full recipe at Epicurious

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