Easiest Way to Make Favorite Velouté aux 3 légumes
Hey everyone, it is Brad, welcome to our recipe site. Today, we're going to prepare a special dish, Step-by-Step Guide to Make Award-winning Velouté aux 3 légumes. One of my favorites. This time, I'm gonna make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Velouté aux 3 légumes, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Velouté aux 3 légumes delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Velouté aux 3 légumes is Pour 5-6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Velouté aux 3 légumes estimated approx 25-30 min.
To get started with this recipe, we must first prepare a few ingredients. You can cook Velouté aux 3 légumes using 6 ingredients and 6 steps. Here is how you cook that.
En automne rien de tel qu'un bon velouté avec de bons légumes 😊😊
Ingredients and spices that need to be Prepare to make Velouté aux 3 légumes:
- 300 g carottes
- 300 g pommes de terre
- 200 g poireaux
- 80 g beurre
- 1,200 g d'eau minérale
- Sel en quantité suffisante
Instructions to make to make Velouté aux 3 légumes
- Commencez par éplucher et coupez tout les légumes très finement.
- Dans une grande casserole, mettez le beurre à frémir et ajoutez d'abord les poireaux et faites bien revenir pendant 10 minutes.
- Au bout de 10 minutes, ajoutez les pommes de terre et les carottes, salez et faites revenir encore 10 minutes en remuant régulièrement.
- Ajoutez l'eau et portez à ébullition. Quand l'eau est à ébullition,comptez environ 25 minutes de cuisson.
- Hors du feu, mixez le tout pour obtenir un velouté. Goûtez pour savoir si il y a besoin de modifier l'assaisonnement.
- Dégustez avec des croûtons.
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