Seasonal Vegetable Velouté
Ingredients
- 1 pcOnion (finely diced)
- 2 pcLeek (whites sliced)
- 3 pcCarrot (sliced)
- 2 pcPotato (cubed)
- 40 gUnsalted butter
- 1 LMineral water
- 100 mlCream
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 pcVegetable broth (crumbled)
Method
A smooth texture that coats the spoon perfectly. The scent of leeks and carrots sweated in butter before slowly simmering.
- 1
Wash and peel all vegetables. Cut the onion, leek whites, carrots, and potatoes into regular pieces to ensure even cooking.
- 2
In a sauté pan, melt the butter. Add the onion and leek. Sauté over low heat without browning: the vegetables should become translucent and release their aromas.
- 3
Add the carrots and potatoes. Pour in the water to cover and add the vegetable stock. Season with grey sea salt. Bring to a boil then simmer. A knife tip should slide into the vegetables like butter.
- 4
Blend for a long time to obtain a smooth texture. Add the liquid cream and give it one last blend. Adjust seasoning with ground black pepper.
Frequently asked questions
How do you get this dish right?
- Never brown your vegetables at the start; the velouté must remain light-colored.
- Pass the mixture through a chinois (fine-mesh sieve) after blending for a silky texture.
How long does this dish keep?
Keep for 3 days in the refrigerator. Reheat over very low heat without boiling to preserve the cream emulsion.
