Recipe: Rutabaga and Mushroom Velouté

Name: Rutabaga and Mushroom Velouté
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: Velouté de Rutabaga et de Champignons :1 gros rutabaga; 1 kg de champignons de Paris; 1 oignon; Huile d'olive; Graines de sésame; 20 cl de crème de soja ou avoine; Sel et poivre

By AFTouch-Cuisine ★ ★ ★ ★ ★ 4.2/5 (9 reviews) Starters

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

Rutabaga and Mushroom Velouté:

1 large rutabaga
1 kg of button mushrooms
1 onion
Olive oil
Sesame seeds
20 cl of soy or oat cream
Salt and pepper

Step-by-step directions

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.

Champignons de paris Veloutés Entree automne Automne