Cut the carrots, the kohlrabi and the celery root into small cubes and put them all in a small pot. Pour on water, add 2 pinches of salt and cook it al dente.  Finally, add the deep frozen green peas and simmer it for 5 more minutes. Drain the vegetables and set aside about 250 ml of the cooking juice.

Peel the apples and cut them into smaller cubes, too. Toss them together with the cooked  vegetables.

Put the walnut and the chia oil in the glass of a blender, together with a pinch of salt and pepper, 3 spoons of soy milk, a teaspoon of apple balsamic vinegar and a coffee-spoonful of apple balsamico mustard.   Blend it with a hand mixer until it reaches mayonnaise consistency.

Toss the mayonnaise together with the vegetables.

Melt the gelatin in the warm cooking juice and then set it aside to cool.

When it has cooled, fold it into the mayonnaise-vegetable mix.

Line a ridged log mold with foil and then scoop in the salad. Cover the top with a foil, too. Knock the mold gently against the worktop a few times, so that the sauce is evenly distributed among the vegetables, leaving no gaps after it jellifies.