{"id":14800,"date":"2021-04-09T07:08:41","date_gmt":"2021-04-09T06:08:41","guid":{"rendered":"http:\/\/dev.pane-bistecca.com\/2021\/04\/09\/gemuse-sulzli-typisch-schweizerisch-vegetable-aspic-typically-swiss\/"},"modified":"2024-10-27T13:35:50","modified_gmt":"2024-10-27T05:35:50","slug":"gemuse-sulzli-typisch-schweizerisch-vegetable-aspic-typically-swiss","status":"publish","type":"post","link":"https:\/\/pane-bistecca.com\/en\/2021\/04\/09\/gemuse-sulzli-typisch-schweizerisch-vegetable-aspic-typically-swiss\/","title":{"rendered":"Gem\u00fcse S\u00fclzli \u2013 typisch Schweizerisch \u2013 Vegetable Aspic \u2013 typically Swiss"},"content":{"rendered":"

Wie ich in einem fr\u00fcheren Eintrag<\/a> schon sagte, sind Gem\u00fcse S\u00fclzli \u2013 typisch Schweizerisch. Man kann sie eigentlich in jedem Supermarkt erhalten, oft einfach mit einem Ei und einer Schinkenscheibe drin. Ich finde das etwas minimalistisch und so habe ich viele verschiedene Gem\u00fcsesorten in meine rein getan. Man kann sie ganz einfach in einer Cakeform machen, aber ich wollte Einzelportionen und so habe ich sie in ausgewaschenen Dosen gemacht. Sieht nicht nur sch\u00f6n aus, ist genauso lecker und so typisch Schweizerisch. Dies ist wieder ein Beitrag zur Kulinarischen Weltreise von Volkermampft<\/a>, die in mein Heimatland, die Schweiz, geht.<\/p>\n

************<\/p>\n

As I mentioned in a former Post<\/a> Aspic is very well known in Switzerland. <\/em>You can buy it in almost all the supermarkets often just made with an egg and a slice of ham. I think this is very minimal, so I made some with lots of vegetables. You can make it in a cake tin, it\u2019s very easy or make individual aspics in washed small cans. This not only looks nice, they also taste delicious and are so very Swiss. This is another entry to our <\/em>Culinary World travelel from Volkermampft<\/a><\/em>, which travels to my home country Switzerland this month! <\/em><\/p>\n\n\n

\"Gem\u00fcse<\/figure>\n\n\n

F\u00fcr 1 normale Cakeform oder ca. 6-8 kleine Dosen:
1 Zucchini, mit dem Sparsch\u00e4ler fein geschnitten
1 Karotte, in Julienne geschnitten
100 g Champignons, in Scheiben geschnitten
2 Stangen Sellerie, in kleine St\u00fccke geschnitten
20 g getrocknete Steinpilze, in warmes Wasser eingelegt
2 Beutel Sulzpulver<\/p>\n

Das Sulzpulver nach Packungsanleitung aufkochen, dabei das Einweichwasser der getrockneten Steinpilze mit verwenden, das gibt der Sulze sehr viel Geschmack! Das Gem\u00fcse wie oben beschrieben vorbereiten und in die heisse, gekochte Sulze einmischen. Gut vermischen. Dann in die Cakeform oder Dosen f\u00fcllen und ganz ausk\u00fchlen lassen. Die Cakeform habe ich mit Klarsichtfolie ausgelegt, das muss aber nicht unbedingt sein. Die S\u00fclzli im K\u00fchlschrank ganz ausk\u00fchlen lassen und als Vorspeise oder Fr\u00fchst\u00fcck servieren.<\/p>\n

************<\/p>\n

For 1 normal Cake dish or 6-8 small Cans:<\/em>
1 Zucchini, thinly sliced with a peeler<\/em>
1 Carrot, julienned<\/em>
100 g Button Mushrooms, sliced<\/em>
2 Sticks of Celery, diced<\/em>
20 g dried Porcini Mushrooms, soaked in warm water<\/em>
2 Envelopes of Aspic Powder<\/em><\/p>\n

Dissolve the aspic powder as advised on the packaging, but use also the soaking water from the porcini mushrooms. This gives the aspic a beautiful taste. Prepare the vegetables as written above and mix it well into the still hot aspic. Pour it into the cake dish or the individual cans. I put a cling-foil into the cake dish but no need to do that. Let the aspic cool down then store in the fridge until well cooled. Serve as starter o ras a breakfast!<\/em><\/p>\n\n

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\"Gem\u00fcse<\/figure>\n<\/div>\n\n\n
\"Gem\u00fcse<\/figure>\n\n\n\n
\"Gem\u00fcse<\/figure>\n\n\n\n
\"Gem\u00fcse<\/figure>\n\n\n\n

Cornelia von SilverTravellers mit Z\u00fcrcher Geschnetzeltes \u2013 ohne Fix schnell auf den Tisch<\/strong><\/a> <\/p>\n\n\n\n

Petra aka Cascabel von Chili und Ciabatta mit T\u00f6sstaler Sunntigsbroote mit pr\u00f6tlete H\u00e4rd\u00f6pfel<\/strong><\/a> und St. Galler K\u00e4sekugeln auf L\u00f6wenzahn-Rucola-Salat<\/strong><\/a> und la torta da \u00fcdrion \u2013 Tessiner Heidelbeertarte<\/strong><\/a><\/p>\n\n\n\n

Britta von Brittas Kochbuch mit Schweizer R\u00f6sti<\/strong><\/a> und Aargauer R\u00fceblitorte<\/strong><\/a> und \u00c4lplermagronen<\/strong><\/a> und Minestrone ticinese<\/strong><\/a> und Z\u00fcrcher Geschnetzeltes<\/strong><\/a> und Solothurner Brot<\/strong><\/a><\/p>\n\n\n\n

Barbara von Barbaras Spielwiese mit R\u00fceblicake (Schweizer Karotten-Mandel-Kastenkuchen) <\/strong><\/a> <\/p>\n\n\n\n

Wilma von Pane-Bistecca mit Soledurner Wysuppe<\/strong><\/a> und Salzige Zigerchrapfen<\/strong><\/a> und Gemuese Suelzli<\/strong><\/a> und Schweizer Ruchbrot<\/strong><\/a> und Chuegeli Pastetli<\/strong><\/a> und St. Galler Handbuerli<\/strong><\/a> und Birewegge \u2013 so typisch Schweizerisch<\/strong><\/a> und Schpaeck und Bohne<\/strong><\/a> und Meitschibei<\/strong><\/a> <\/p>\n\n\n\n

Sonja von fluffig & hart mit Aargauer R\u00fceblitorte<\/strong><\/a> und Churer Birnenpizokels<\/strong><\/a>   <\/p>\n\n\n\n

Dirk von low-n-slow mit Grillierte Forelle mit Mandelbutter<\/strong><\/a> <\/p>\n\n\n\n

Conny von food for the soul mit Pane Ticinese \u2013 das Tessiner Brot<\/strong><\/a>  <\/p>\n\n\n\n

Tina von K\u00fcchenmomente mit Roggenbrot Walliser Art<\/strong><\/a> und Rhabarber-Quark-W\u00e4he<\/strong><\/a>  <\/p>\n\n\n\n

Kathrina von K\u00fcchentraum & Purzelbaum mit Schweizer Butterweggli<\/strong><\/a> <\/p>\n\n\n\n

Britta von Backmaedchen 1967 mit Schweizer Apfel-W\u00e4he mit Joghurtguss<\/strong><\/a> <\/p>\n\n\n\n

poupou von poupous geheimes laboratorium mit Zuger Kirschtorte<\/strong><\/a> <\/p>\n\n\n\n

Susanne von magentratzerl mit Ghackets mit Baumn\u00fcssen und Kartoffelstock<\/strong><\/a> und B\u00fcndner Gerstensuppe<\/strong><\/a><\/p>\n\n\n\n

Volker von Volkermampft mit B\u00fcrli \u2013 leckere Fr\u00fchst\u00fccksbr\u00f6tchen aus der Schweiz<\/strong><\/a>   <\/p>\n\n\n\n

Simone von zimtkringel mit Zibelechueche und Zibelem\u00e4rit<\/strong><\/a> <\/p>\n\n\n\n

Edyta von mein-dolcevita mit Badener Chr\u00e4beli<\/strong><\/a> <\/p>\n\n\n\n

Tom & Kathi von Mehr Genuss mit Trinser Birnenravioli<\/strong><\/a> <\/p>\n\n\n\n

Gabi von slowcooker.de mit Lauwarmer Quark-Rhabarberauflauf<\/strong><\/a> und Gruyere-Risotto mit Schmortomaten<\/strong><\/a><\/p>\n\n\n\n

Michael von SalzigS\u00fcssLecker mit Schweizer Nusskipferli<\/strong><\/a>  <\/p>\n\n\n\n

Susi von Turbohausfrau mit Waadtl\u00e4nder Flammkuchen<\/strong><\/a> <\/p>\n\n\n\n

Sylvia von Brotwein mit K\u00e4sew\u00e4he \u2013 Rezept f\u00fcr Schweizer K\u00e4se Tarte<\/strong><\/a> <\/p>\n\n\n\n

Anja von GoOnTravel mit Basler Brunsli \u2013 Leckere Pl\u00e4tzchen aus der Schweiz<\/strong><\/a>  <\/p>\n\n\n\n

Frederike von Fliederbaum mit Engadiner Nusstorte (nach Evelin Wild)<\/strong><\/a><\/p>\n\n\n\n

\"Gem\u00fcse<\/figure>\n\n\n
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\"\"<\/figure>\n<\/div>","protected":false},"excerpt":{"rendered":"

Wie ich in einem fr\u00fcheren Eintrag schon sagte, sind Gem\u00fcse S\u00fclzli \u2013 typisch Schweizerisch. Man kann sie eigentlich in jedem Supermarkt erhalten,…<\/p>\n","protected":false},"author":5,"featured_media":162168,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[268,397,93,22,44,98,153,77,33,460,428,23,64,24],"tags":[26,157,83,27],"class_list":{"0":"post-14800","1":"post","2":"type-post","3":"status-publish","4":"format-gallery","5":"has-post-thumbnail","7":"category-blogevent","8":"category-culinary-world-travel","9":"category-breakfast","10":"category-vegetables","11":"category-main-dishes","12":"category-karotten","13":"category-mushrooms","14":"category-switzerland","15":"category-snack","16":"category-porcini-mushrooms","17":"category-aspic","18":"category-vegetarisch","19":"category-starters","20":"category-zucchini","21":"tag-gemuse","22":"tag-pilz","23":"tag-switzerland","24":"tag-vegetarisch","25":"post_format-post-format-gallery"},"yoast_head":"\nGem\u00fcse S\u00fclzli \u2013 typisch Schweizerisch \u2013 Vegetable Aspic \u2013 typically Swiss - Pane-Bistecca<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/pane-bistecca.com\/en\/2021\/04\/09\/gemuse-sulzli-typisch-schweizerisch-vegetable-aspic-typically-swiss\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:locale:alternate\" content=\"de_DE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gem\u00fcse S\u00fclzli \u2013 typisch Schweizerisch \u2013 Vegetable Aspic \u2013 typically Swiss\" \/>\n<meta property=\"og:description\" content=\"Wie ich in einem fr\u00fcheren Eintrag schon sagte, sind Gem\u00fcse S\u00fclzli \u2013 typisch Schweizerisch. 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