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 ?
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Chestnut and gingerbread velouté
| preparation time | 20 Session minutes |
| cooking time | 20 Session minutes |
ingredients
- 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;
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directione
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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.
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Then add the chestnuts and continue to cook for 5 minutes before adding the milk and cream.
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Simmer for 15 minutes.
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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.
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Roast the hazelnuts in a skillet over low heat for 15 minutes.
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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!