Nutrition Facts
4 servings
4
Parsnip Velouté with Tonka Bean
A parsnip velouté with Tonka bean, a delightful combination of flavors. I really like parsnip and its slightly sweet side. In this velouté, I wanted to pair it with the Tonka bean, a small bean that I love.
Ingredients
3 Parsnip
250 Milk
250 Water
¾ Grated tonka bean
2 Sour cream
Salt and pepper
Directions
1
Peel the parsnips and cut them into pieces. Cook them in milk until tender (about 20 minutes). Stir and check from time to time, as the milk tends to stick to the bottom of the pot even if there is water. Once the parsnips are cooked, drain them and keep the cooking milk.
2
Mash the cooked parsnips, transfer to a saucepan, then gradually add the cooking milk and cream until the desired consistency is reached. Blend if needed.
3
To finish, grate the Tonka bean and add it to the puree. Mix, season with salt and pepper. Serve the soup in small bowls or plates, sprinkle with homemade granola, but you can use toasted hazelnuts instead, and drizzle with olive oil.
Ingredients
Ingredients
3 Parsnip
250 Milk
250 Water
¾ Grated tonka bean
2 Sour cream
Salt and pepper
Directions
Directions
1
Peel the parsnips and cut them into pieces. Cook them in milk until tender (about 20 minutes). Stir and check from time to time, as the milk tends to stick to the bottom of the pot even if there is water. Once the parsnips are cooked, drain them and keep the cooking milk.
2
Mash the cooked parsnips, transfer to a saucepan, then gradually add the cooking milk and cream until the desired consistency is reached. Blend if needed.
3
To finish, grate the Tonka bean and add it to the puree. Mix, season with salt and pepper. Serve the soup in small bowls or plates, sprinkle with homemade granola, but you can use toasted hazelnuts instead, and drizzle with olive oil.
Notes
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