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Chestnut and gingerbread veloutƩ

One last simple and delicious idea for pre-Christmas starters: chestnut veloutĆ© served with gingerbread stars! A recipe that would be perfect as an appetizer too šŸ™‚


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Chestnut and gingerbread veloutƩ
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;
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;


directione

  1. Heat a large saucepan over low heat with a little olive oil. Chop the onion and sautƩ for a few minutes until it becomes translucent.

  2. Then add the chestnuts and continue to cook for 5 minutes before adding the milk and cream.

  3. Simmer for 15 minutes.

  4. 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.

  5. Roast the hazelnuts in a skillet over low heat for 15 minutes.

  6. At the last minute, cut out the gingerbread with cookie cutters to accompany the veloutƩ. Arrange in small bowls with a drizzle of cream, crushed hazelnuts, a pinch of fresh parsley, and a mill roll!

good Appetite !

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