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Jerusalem Artichoke Velouté with Chanterelles and Burgundy Truffle
4
Servings
40
Preparation (min.)
20
Cooking (min.)
Ingredients
- 500 g of Jerusalem artichokes
- 200 g of dried chanterelles (Plantin)
- 1 shallot
- 1 clove of garlic
- 200 ml of liquid fresh cream
- 1 L of chicken or vegetable broth
- 20 g of butter
- Olive oil
- Salt
- Pepper
- A few sprigs of parsley
- Fresh Burgundy truffle, minimum 10 g per person
Jerusalem Artichoke Velouté with Chanterelles and Burgundy Truffle
A generous recipe with forest flavors, perfect for cool days.
The slightly sweet softness of the Jerusalem artichoke pairs with the woody notes of the chanterelles, while the Burgundy truffle adds its finesse at the time of plating.
A creamy and comforting velouté, ideal as a starter for autumn or winter.
The slightly sweet softness of the Jerusalem artichoke pairs with the woody notes of the chanterelles, while the Burgundy truffle adds its finesse at the time of plating.
A creamy and comforting velouté, ideal as a starter for autumn or winter.
Cook this recipe with Plantin products
PEAK SEASON
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
![Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe]( "Truffe de Bourgogne fraîche 50g | PLANTIN - L'art de la truffe")
Coming soon
![Black truffle-flavoured extra-virgin olive oil - 100 ml]( "Black truffle-flavoured extra-virgin olive oil - 100 ml")
![Black truffle-flavoured extra-virgin olive oil - 100 ml]( "Black truffle-flavoured extra-virgin olive oil - 100 ml")
Preparation
Rehydrate the Chanterelles
Rehydrate the dried chanterelles at least 6 hours before use. Once rehydrated, rinse them thoroughly and then drain them well.
Prepare the Jerusalem Artichokes
Peel the Jerusalem artichokes using a vegetable peeler and cut them into small pieces. To prevent them from browning, immediately immerse them in a bowl of lemon water.
Sauté the Aromatics
In a large saucepan, heat a tablespoon of olive oil with a knob of butter. Add the finely chopped shallot and sauté until it becomes translucent. Then add the crushed garlic.
Add the Jerusalem Artichokes and Chanterelles
Add the pieces of Jerusalem artichokes along with about 150 g of chanterelles. Sauté everything for 3 to 4 minutes to sear the ingredients well.
Cook the Velouté
Pour in the chicken or vegetable broth. Bring to a boil, then reduce the heat and let it simmer gently, covered, for about 20 minutes, until the Jerusalem artichokes are tender.
Blend
Blend the mixture until you achieve a perfectly smooth texture. Add the liquid cream, season with salt and pepper, and blend again. If you desire a thinner texture, add a bit more broth.
Sauté the Chanterelles
Heat a drizzle of olive oil in a pan over medium-high heat. Add the remaining chanterelles and sauté with a pinch of salt and pepper for about 5 to 7 minutes, until they are golden brown and slightly crispy.
Serve
Pour the hot velouté into bowls or deep plates. Add a few sautéed chanterelles on top. Grate fresh Burgundy truffle directly over the velouté, using at least 10 g per person, and finish with a bit of finely chopped fresh parsley.
Plantin Chef’s tip(s)
For an even creamier soup, add a knob of butter just before serving. You can also finish with a few drops of truffle oil to enhance the dish's indulgent dimension.
