Ham Persillade with Mustard Potato Salad and Mashed Peas

Name: Ham Persillade with Mustard Potato Salad and Mashed Peas
Prep time: 5 h
Cook time: 5 h
Total time: 5 h
Yield: 4
Cuisine: Global
Ingredients: 283 grams box frozen baby peas, thawed; 237 milliliters celery ribs, finely chopped; 1 leave Garnish: celery; 59 milliliters chopped cornichons or sour gherkins; 2 Tbsps Dijon mustard; 1 large garlic clove, minced; 2 teaspoons unflavored gelatin (from 1 envelope); 340 grams baked ham, cut into 1/2-inch cubes (2 cups); 414 milliliters reduced-sodium chicken broth; 2 teaspoons finely chopped marjoram; 118 milliliters mayonnaise; 3 Tbsps extra-virgin olive oil; 6 long parsley sprigs, divided; 454 grams boiled potatoes, peeled and cut into 1/2-inch cubes (2 1/2 cups); 3 Tbsps water; 2 Tbsps white-wine vinegar

Ham Persillade with Mustard Potato Salad and Mashed Peas is a gluten free and dairy free main course. One serving contains 650 calories, 30g of protein, and 47g of fat. This recipe serves 4. A mixture of mayonnaise, celery, long parsley sprigs, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the mayonnaise you could follow this main course with the Super! Peanut Butter Brownies Made Lighter as a dessert. It is perfect for The Fourth Of July. From preparation to the plate, this recipe takes around 5 hours.

Instructions

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.

Ingredients you will need

Parsley

Garlic

Broth

Equipment you will use

Sauce Pan

Meanwhile, sprinkle gelatin over water in a medium bowl and let soften 1 minute. Strain broth through a fine-mesh sieve into bowl with gelatin and stir to dissolve. Season with salt and pepper. Set bowl in an ice bath and cool to room temperature, stirring.

Ingredients you will need

Salt And Pepper