Celeriac and parsnip velouté
Celeriac and parsnip velouté
Velouté means ‘velvety’ in French – it is smooth and creamy and like velvet in the mouth. A big bowl of steaming velouté will cling enticingly to your bread as you dunk it.
Serves 4 | Prep 20 mins
Cook 50 mins
1 celeriac (about 500g), scrubbed
2 parsnips (about 350g), scrubbed
2 small onions, 1 halved and 1 finely chopped
2 cloves garlic, crushed
5 fresh thyme sprigs
100g unsalted butter
100g cooked peeled chestnuts
100ml whole milk
2 tbsp Madeira a squeeze of lemon juice sea salt and ground black pepper double cream, to serve
1 - Peel the celeriac and parsnip (reserving the peel) and finely chop the flesh. Put the peel and 100g of each vegetable into a pan with the halved onion, the garlic and half the thyme.
Add 1.2 litres of water and simmer gently for 30 minutes. Strain the stock.
2 - Heat the butter in a pan, add the finely chopped onion and fry for 10 minutes until soft.
Add the remaining parsnip and celeriac, the chestnuts and the remaining thyme.
Add the stock and milk and simmer for 20 minutes until the vegetables are tender.
3 - Strain, reserving the liquid and then whizz the solids in a blender until smooth (you will get a smoother soup this way than if you blend in the pan with a hand blender).
4 - Return the puréed vegetables to the pan through a sieve and add enough of the cooking liquid to form a rich velouté.
Season to taste and add the Madeira and a little squeeze of lemon. Bring back to a simmer then serve with a good swirl of double cream.
Per serving 423 cals, fat 32g, sat fat 19g, carbs 28g, sugars 13.5g, protein 5.5g, salt 1.4g, fibre 12.4g
Velouté means ‘velvety’ in French – it is smooth and creamy and like velvet in the mouth. A big bowl of steaming velouté will cling enticingly to your bread as you dunk it.
Serves 4 | Prep 20 mins
Cook 50 mins
1 celeriac (about 500g), scrubbed
2 parsnips (about 350g), scrubbed
2 small onions, 1 halved and 1 finely chopped
2 cloves garlic, crushed
5 fresh thyme sprigs
100g unsalted butter
100g cooked peeled chestnuts
100ml whole milk
2 tbsp Madeira a squeeze of lemon juice sea salt and ground black pepper double cream, to serve
1 - Peel the celeriac and parsnip (reserving the peel) and finely chop the flesh. Put the peel and 100g of each vegetable into a pan with the halved onion, the garlic and half the thyme.
Add 1.2 litres of water and simmer gently for 30 minutes. Strain the stock.
2 - Heat the butter in a pan, add the finely chopped onion and fry for 10 minutes until soft.
Add the remaining parsnip and celeriac, the chestnuts and the remaining thyme.
Add the stock and milk and simmer for 20 minutes until the vegetables are tender.
3 - Strain, reserving the liquid and then whizz the solids in a blender until smooth (you will get a smoother soup this way than if you blend in the pan with a hand blender).
4 - Return the puréed vegetables to the pan through a sieve and add enough of the cooking liquid to form a rich velouté.
Season to taste and add the Madeira and a little squeeze of lemon. Bring back to a simmer then serve with a good swirl of double cream.
Per serving 423 cals, fat 32g, sat fat 19g, carbs 28g, sugars 13.5g, protein 5.5g, salt 1.4g, fibre 12.4g
Celeriac and parsnip velouté
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
