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Pumpkin, Chestnut, and Burgundy Truffle Velouté
4
Servings
20
Preparation (min.)
3
Cooking (min.)
Ingredients
- 1 small potimarron of about 800 g
- 150 g of cooked chestnuts
- 1 onion
- 70 cl of vegetable broth
- 15 cl of liquid cream
- 30 to 40 g of fresh Burgundy truffle
- 20 g of butter
- Salt
- Pepper
Pumpkin, Chestnut, and Burgundy Truffle Velouté
Creamy and comforting, this velouté combines the sweetness of pumpkin with the delicately sweet flavor of chestnuts. Added at the time of serving, the Burgundy truffle reveals its woody and slightly nutty notes, creating a simple, elegant, and gourmet autumn starter.
Cook this recipe with Plantin products
Preparation
Prepare the vegetables
Thoroughly wash the potimarron, remove the seeds, and cut it into pieces. There is no need to peel it if the skin is thin. Peel and slice the onion.
Sauté the onion
Melt the butter in a large saucepan. Add the sliced onion and sauté for a few minutes until it becomes translucent.
Add the potimarron and chestnuts
Add the pieces of potimarron and the chestnuts to the saucepan. Reserve a few chestnuts for garnish, then mix for two to three minutes.
Cook the velouté
Pour in the vegetable broth, cover, and let simmer for about 25 minutes. The potimarron should be perfectly tender.
Blend the mixture
Add the liquid cream, season lightly with salt and pepper. Blend until you achieve a perfectly smooth and creamy texture.
Plate the dishes
Divide the hot velouté among four bowls or deep plates. Add the reserved chestnuts, slightly crushed.
Add the Burgundy truffle
Place thin slices of Burgundy truffle on each portion just before serving.
Plantin Chef’s tip(s)
Add the Burgundy truffle only at the time of plating. The heat of the velouté will gradually release its woody and slightly nutty notes without altering its aromas.
