Nothing like a good warm-up veloute! Today I’m introducing you to a new kind of sweet potato and parsnip for comforting and gourmet flavors ?
Print recipe
Sweet potato and parsnip velouté
| preparation time | 15th Minutes |
| cooking time | 30 Minutes |
Ingredients
- three hundred fifty g sweet potato (approximately average)
- 300 g Parsnip (about 2 small ones)
- 3 issue olive oil
- 70 a key vegetable broth
- 15th a key soy cream (or other vegan cream or not)
- 2 thin slices Bacon
- fresh parsley
- Salt and Pepper
|
|
instructions
-
Preheat oven to 200 degrees (convection or conventional heat).
-
Peel the sweet potatoes and parsnips, then cut them into medium pieces.
-
Arrange the vegetable pieces on a baking sheet covered with baking paper and add the olive oil. Mix the vegetables with your fingers so that the oil is evenly distributed.
-
Bake for 25 to 30 minutes.
-
Once cooked, put the vegetables in a blender along with the broth and cream. Mix until a homogeneous consistency is obtained. Season with salt if necessary and pepper.
-
Grill the bacon in a skillet over medium heat. When you’re ready to serve, put a few sticks of bacon on the veloute, a dollop of cream and fresh parsley!
-
(Storage: in the refrigerator for 3 days or in the freezer for 3 months)
