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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
Le-Velouté-Chou-Fleur-Betterave Alain Milliat

Our Beetroot Juice dresses and enhances a delicious cauliflower velouté with originality.

Dans cette recette
Jus Betterave 33cl Alain Milliat
Beetroot Juice
33cl

6,50€

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)
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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.
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Founder Alain Milliat

Founder of the brand

Grandson and son of farmers, a farmer himself, Alain Milliat took over the family farm in Orliénas, near Lyon, in 1983. For 15 years, he restored and planted new plots of land in the traditional way, caring for them like a real garden, incorporating natural methods to better respect the environment. Considering his aesthetic universe somewhat limited, he then imagined another horizon beyond his orchards.

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