Turnip velouté with hazelnuts
After the festivities, we ease off ^^.
Seasons & months
Preparation
-
Step 1
Heat 3/4 litre of vegetable stock (homemade or from a cube) in a pan.
Once boiling, add the turnips, peeled and cut into pieces.
After 30 minutes, blitz it all and add a little water if needed.
While it cooks, crack the hazelnuts and toast them in a dry pan.
Chop them roughly and add them to the bowls before serving.
Nutritional values
per serving
Recipe for 1 person
Calories
105
kcal
Protein
3
grams
Carbohydrates
17,3
grams
Fat
0,8
grams
Fibre
6,8
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
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