One last simple and delicious idea for pre-Christmas starters: chestnut velouté served with gingerbread stars! A recipe that would be perfect as an appetizer too 🙂
Chestnut and gingerbread velouté
|preparation time||20 Session minutes|
|cooking time||20 Session minutes|
- 1 Onion
- olive oil
- 420 g Chestnut or chestnut (in the jar)
- 25 key milk (vegetable or not)
- 25 key soy cream (or other vegan cream or not)
- 30 key Water
- salt pepper
- Some gingerbread (My recipe link is at the bottom of the page)
- fresh parsley
- 1 a handful of hazelnuts;
Heat a large saucepan over low heat with a little olive oil. Chop the onion and sauté for a few minutes until it becomes translucent.
Then add the chestnuts and continue to cook for 5 minutes before adding the milk and cream.
Simmer for 15 minutes.
At the end of cooking, add water and mix everything in a blender. It is possible to add a little water for a more liquid consistency. salt pepper.
Roast the hazelnuts in a skillet over low heat for 15 minutes.
At the last minute, cut out the gingerbread with cookie cutters to accompany the velouté. Arrange in small bowls with a drizzle of cream, crushed hazelnuts, a pinch of fresh parsley, and a mill roll!