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Detox Broth with Truffle and Truffle Juice
4
Servings
20
Preparation (min.)
15
Cooking (min.)
Ingredients
- 1 liter of vegetable broth or degreased pot-au-feu broth
- Fresh black truffle, 7 to 15 g per person
- or canned black truffle, 7 to 15 g per person
- Extra black truffle juice Plantin
- 2 carrots
- 1 parsnip
- 1 small bunch of broccoli
- Salt
- Pepper
- Fresh parsley
- Optional: a bit of Plantin black truffle olive oil
Detox Broth with Truffle and Truffle Juice
Light, fragrant, and very simple to make, this broth highlights black truffle in a delicately crafted recipe. Carrots, parsnips, and broccoli are quickly cooked to maintain a nice texture, then the broth is enriched with thin slices of black truffle and a bit of truffle juice. An ideal recipe after the holidays or when you want a light dish without giving up truffle flavors.
Cook this recipe with Plantin products
Coming soon
![Jus de truffes noires extra 50g | PLANTIN - L'art de la truffe]( "Jus de truffes noires extra 50g | PLANTIN - L'art de la truffe")
![Jus de truffes noires extra 50g | PLANTIN - L'art de la truffe]( "Jus de truffes noires extra 50g | PLANTIN - L'art de la truffe")
Coming soon
![Black truffle-flavoured extra virgin olive oil]( "Black truffle-flavoured extra virgin olive oil")
![Black truffle-flavoured extra virgin olive oil]( "Black truffle-flavoured extra virgin olive oil")
Preparation
Prepare the Vegetables
Peel the carrots and parsnip, then slice them thinly using a mandoline. Cut the broccoli into small florets and set aside.
Prepare the Truffle
Slice the black truffle into very thin slices using a mandoline. If using canned truffle, you can also carefully cut it with a knife. Set the slices aside until ready to add to the broth.
Heat the Broth
Pour the degreased vegetable or pot-au-feu broth into a saucepan and heat gently.
Cook the Broccoli
Add the small broccoli florets to the hot broth and let them cook for a few minutes.
Add the Carrots and Parsnip
Then incorporate the thin slices of carrot and parsnip. Continue cooking for about 2 minutes, so the vegetables remain slightly crunchy.
Add the Black Truffle
Season with salt and pepper to taste, then gently add the slices of black truffle.
Add the Truffle Juice
Pour a little black truffle juice into the hot broth and mix gently.
Add the Parsley
Finely chop the parsley and sprinkle it into the broth.
Serve
Distribute the broth, vegetables, and truffle slices into bowls and serve immediately. You can also finish with a small spoonful of black truffle oil in each bowl.
Plantin Chef’s tip(s)
Add the black truffle juice when the broth is hot but without letting it boil for too long afterward. To further enhance the flavors, finish each bowl with a few slices of fresh truffle or a light drizzle of black truffle oil.
