- Cocktail
- jus et nectars
Cauliflower and Beetroot Velouté
- 4 people
- Easy
- Cheap
Total time : 1h10
- Preparation: 10 min
- Cooking time: 35 min
- Rest: 5 min
Ustensiles requis
- Casserole or saucepan
- Hand blender
- Deep plates or bowls for serving
Our Beetroot Juice dresses and enhances a delicious cauliflower velouté with originality.
Dans cette recette
Ingredients
- 800g cauliflower (florets only)
- 175g potatoes (~3 medium)
- 1 L of semi-skimmed milk
- Nutmeg (to taste)
- 100 g of semi-salted butter
- 30 g of flour
- 33 cl of Alain Milliat Beetroot Juice
- A handful of toasted flaked almonds or pine nuts
- Fresh coriander (for decoration)
Préparation
- 01 Remove the leaves and ribs from the cauliflower. Wash and drain the florets. Peel and cut the potatoes into chunks.
- 02 Place the cauliflower and potatoes in a casserole dish. Add the milk and simmer for 30 minutes over medium heat, until tender. Blend with an immersion blender. Add nutmeg to taste.
- 03 In a small saucepan, melt the butter. Add the flour and cook briefly to form a roux. Pour in the beetroot juice and stir until smooth.
- 04 Reheat the soup if necessary. Pour the soup into shallow dishes. Swirl the beetroot roux over the soup, sprinkle with flaked almonds or toasted pine nuts, and finish with a few fresh coriander leaves.
Founder Alain Milliat
Founder of the brand
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