Sweet velouté with parsnips and chestnuts
Ingredients
Instructions
- 2 Parsnips
- 2 shallots
- 2 slices Gingerbread
- 1 small handful of chestnuts
- 1 small handful of sunflower seeds
- 1 tbsp. Honey
- 1 chicken stock cube
- 1 pinch Nutmeg
- Milk
- Water
- Olive oil
- Salt
- Pepper
- Peel the parsnips and cut them into pieces. Peel the shallots and chop them finely.
- Crumble the chestnuts. In a non-stick pan, roast the chestnuts and sunflower seeds for a few minutes without fat.
- In a saucepan, heat 2 tbsp. tablespoon olive oil.
- Add the shallots to it.
- Add the parsnips, chestnuts and roasted sunflower seeds.
- Cover half water, half milk. Add the stock cube, mix.
- Let simmer over medium heat.
- Check the parsnips for doneness regularly.
- When the tip of a knife sinks in easily, add the honey and nutmeg. Salt, pepper and mix.
- Put back on low heat for 5 min. Meanwhile, toast the gingerbread.
- Cut it into small pieces.
- Serve the soup in bowls.
- Sprinkle with pieces of gingerbread, a few pieces of chestnuts and sunflower seeds, and a drizzle of olive oil.
- Tip: For an even creamier consistency, add a little cream before blending.
- For a festive dish, add a knob of foie gras in the center of the velouté.
- You can also make some baked parsnip chips for decoration.
Sweet velouté with parsnips and chestnuts
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Sweet velouté with parsnips and chestnuts Recipe – Sweet velouté with parsnips and chestnuts Recipes
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