Turnip velouté
A wonderfully easy, quick velouté for an evening.
Seasons & months
Preparation
-
Step 1
Heat a litre of vegetable stock (homemade or from a cube) with the peeled potatoes cut into big chunks.
At boiling point, add the peeled turnips cut into pieces.
After 30 minutes, blitz it all and add water if needed.
With a litre, you’ll get a very thick velouté. With a litre and a half, far less. If in doubt, start with a litre and add more… it’ll be easier than taking some out.
Nutritional values
per serving
Recipe for 1 person
Calories
124
kcal
Protein
4,8
grams
Carbohydrates
22,4
grams
Fat
0,9
grams
Fibre
4,7
grams
Estimated values, calculated automatically from the ingredients' nutritional data.
Recipe by
