Combining the sweetness of forgotten vegetables with the intensity of the truffle is the perfect recipe for a warm winter by the fireplace.
Preparation: 15 minutes • Cooking time: 30 minutes
Ingredients for 4 people
- 3 large parsnips
- 1 liter vegetable stock
- 2 tablespoons truffle honey
- Some white truffle shavings
- A drizzle of olive oil
- A drizzle of truffle olive oil
- A few pinches of fleur de sel with black truffle
- A few sprigs of chervil
Method
- Wash and peel the parsnips, then slice evenly.
- In a saucepan, sauté the slices with a drizzle of olive oil.
- Add the stock and simmer gently until the parsnips are soft.
- Blend with part of the stock until smooth.
- Just before serving, pour the hot veloutés into small glasses, drizzle with truffle honey and truffle olive oil. Sprinkle with fleur de sel, chervil and truffle shavings on top.
- Serve as healthy and delicious appetizers.
Note
If you are lucky enough to have fresh truffles (as in the image showing a beautiful Burgundy truffle), your veloutés will have an even stronger truffle flavor.
This recipe also works wonderfully with Jerusalem artichokes, rutabagas, celeriac and other root vegetables. To soften the taste, feel free to add a touch of cream.
Photography: Aimery Chemin • Food styling: Coralie Ferreira
