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AFTouch-Cuisine4.2/5
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1 In a saucepan, sauté the onion with olive oil, then add the peeled, washed vegetables cut into pieces and sauté for 5 minutes.
2 Add water to cover and cook until the vegetables are tender.
3 Put in the blender with the cream and blend and season.
4 Pour the velouté into bowls and sprinkle with sesame seeds.
5 Serve with spelt breadsticks!!!
Chef Patrick's Comment
An autumn recipe that you can also make with butter instead of olive oil which is a bit strong for the delicate flavor of rutabagas. Personally, I toast the sesame seeds to bring out their aroma.
You enjoyed this recipe of rutabaga and mushroom velouté?
Discover other recipes of soups, or browse the starters category. This dish pairs well with Saint-Emilion and Pommard.
Rutabaga and Mushroom Velouté4.2/5
(9reviews)
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AFTouch Cuisine
Rutabaga and Mushroom Velouté
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3. Tap Add at the top right.
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