Ham Persillade with Mustard Potato Salad and Mashed Peas
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.
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 with gelatin and stir to dissolve. Season with salt and pepper. Set bowl in an ice bath and cool to room temperature, stirring.
Toss ham with reserved parsley and divide among jars.
Pour gelatin on top and chill until set, at least 1 hour.
Whisk together mayonnaise, mustard, vinegar, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Stir in celery, cornichons, and potatoes.
Pulse peas with marjoram, oil, 1/2 teaspoon pepper, and 1/4 teaspoon salt in a food processor to a coarse mash.
Layer peas, then potato salad, over ham.
Assembled jars can be chilled up to 6 hours.
Serve at room temperature.