Nutrition Facts
4 servings
4
Recipe for Fennel and Carrot Velouté
A delicious combination of flavors to warm you up.
Ingredients
300 Fennel
15 Olive oil
4 Carrot
750 Water
1 Vegetable broth cube
100 Thick sour cream
Salt and pepper
Ground cumin and seeds
1 Orange juice
Directions
1
Slice the onion and sauté it in olive oil for 5 minutes. Wash and clean the fennel, peel the carrots. Cut the fennel into slices and the carrots into cubes. Add the vegetables to the pot with water, orange juice, and the stock cube. Bring to a boil, then cover and cook on low heat for 30 minutes, checking the doneness of the vegetables.
2
Finally, blend the vegetables. Add the cream and cumin. Blend again. Check the seasoning. Serve hot, sprinkled with some cumin seeds.
Ingredients
Ingredients
300 Fennel
15 Olive oil
4 Carrot
750 Water
1 Vegetable broth cube
100 Thick sour cream
Salt and pepper
Ground cumin and seeds
1 Orange juice
Directions
Directions
1
Slice the onion and sauté it in olive oil for 5 minutes. Wash and clean the fennel, peel the carrots. Cut the fennel into slices and the carrots into cubes. Add the vegetables to the pot with water, orange juice, and the stock cube. Bring to a boil, then cover and cook on low heat for 30 minutes, checking the doneness of the vegetables.
2
Finally, blend the vegetables. Add the cream and cumin. Blend again. Check the seasoning. Serve hot, sprinkled with some cumin seeds.
Notes
Leave a Review
Please log in or register for a new account in order to leave a review.
EN 
TH