"Simplicity is the ultimate sophistication" LdV

Monday, 23 January 2017

JERUSALEM ARTICHOKES, CARROTS AND HONEY VELOUTE (Velouté de topinambours, carottes et miel)

JERUSALEM ARTICHOKES, CARROTS AND HONEY VELOUTE
(Velouté de topinambourgs, carottes et miel)

Oh my God! I love so much Jerusalem artichokes you have no idea.... In puree or in soup it is an absolute delight... Strangely, I have tasted for the first time, Jerusalem artichokes (called topinambours in French) in London at my beloved restaurant Hedone. Since then, I try to put my lovely vegetable a little bit everywhere.;) And as you have certainly guessed, Jerusalem artichokes has no relatives in the artichokes family even though it does taste like artichokes...! This sunflower species had been found by a French navigator in an Indian American vegetables patch in very early 17e century! The French afterwards named it artichokes because of the artichoke tastes...



Wine pairing : Thouarsais (White) from the Loire Valley.




JERUSALEM ARTICHOKES, CARROTS AND HONEY VELOUTE 
A quick glance in your kitchen…

In your fridge
Jerusalem artichokes
Carrots

In your cupboard 
Potatoes
Garlic
Shallot
Vegetable stock
Honey
Olive oil

JERUSALEM ARTICHOKES, CARROTS AND HONEY VELOUTE 
Serves 6


350g 12,34 oz of Jerusalem artichokes, peeled and roughly chopped
350g 12,34 oz of carrots chopped
300g 10,58 oz of potatoes peeled and cubed
1 Echalion shallot finely chopped
1 crushed garlic clove
1 vegetable stock 
1,5 l of boiling water
2 tbsp of honey
Olive oil


In a large saucepan, fry the shallots with the garlic in a little bit of olive oil for 2 minutes.
Add the vegetables, stock, and water.
Cover and cook for 20 minutes.
At the end of the cooking, blitz with a hand blender the mixture.
Add the honey, combine well and enjoy... 



Velouté de topinambours, carottes et miel

Pour 6 personnes 
350g de topinambours pelés et coupés en morceaux
350g de carottes coupées en morceaux
300g de pommes de terre coupées en morceaux
1 échalotes finement émincée
1 gousse d’ail écrasé
1 bouillon végétal
1,5 litre d’eau bouillante
2 CAS de miel 

Dans une large casserole, faites revenir les échalotes et l’ail dans un petit peu d’huile d’olive pendant 2 minutes.
Ajoutez le mélange de légumes, bouillon et eau.
Couvrez et cuire 20 minutes.
A la fin de la cuisson, réduire les légumes à l’aide d’un mixeur plongeant.
Ajoutez le miel. Remuez bien et degustez! 

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