FRIJE

Name: Roasted Jerusalem Artichoke Velouté with Chestnuts and Thyme
Prep time: 10 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 650 g of Jerusalem artichoke; 30 ml of olive oil; 0.5 onion; 0.5 garlic clove; 2 sprig of thyme; 200 g of chestnut; 1 liter of vegetable broth; 10 cl of liquid fresh cream; salt (according to taste); pepper (according to taste)

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Roasted Jerusalem Artichoke Velouté with Chestnuts and Thyme

A velouté of great finesse. The roasted Jerusalem artichokes pair perfectly with the chestnuts, a delight!

Vegetarian Public

Course: Starter

Preparation time: 10 minutes

Cooking time: 25 minutes

Energy: 354 kcal / serving

Instructions

1. Preheat the oven to 180°C (350°F). Place the Jerusalem artichokes in a bowl, drizzle with half of the olive oil, season with salt and pepper, then place them on a baking sheet lined with parchment paper. Bake for 15 minutes.
2. Meanwhile, heat the remaining olive oil in a skillet. Add the onion, garlic, and thyme, season with salt and pepper, and cook for 10 minutes until the onions are tender.
3. Add the cooked Jerusalem artichokes and half of the chestnuts to the skillet with the onions. Mix well, then add the vegetable broth and simmer for 10 minutes. Add the cream and bring to a boil.
4. Blend until smooth.
5. Crush the remaining chestnuts into small pieces and toast them until they become slightly crispy.
6. Serve the velouté with the toasted chestnuts, finish with a drizzle of olive oil and a sprinkle of thyme.