The vegetable velouté is a dish suitable for the autumn or winter period that I often prepare. I have the habit of freezing vegetables that we find in the summer period to then use them in winter; I do this with zucchini, eggplants, peppers, and more. So today I find myself using the zucchini that, with potatoes and peas, allow me to create a soft and tasty vegetable velouté that my little girls especially love to eat. This velouté can certainly substitute a first course but is also great alongside a second course of meat, perhaps cooked in stew. The advice for this recipe is to accompany the velouté with a few slices of toasted bread, the typical bruschetta. Then add a drizzle of homemade oil and a nice glass of red wine, and the masterpiece will be complete.
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Vegetable Velouté Ingredients
- 10.5 oz frozen peas
- 4 zucchini
- 2 potatoes
- to taste extra virgin olive oil
- 2 carrots
- salt
- 1/2 onion
Tools
- 1 Pot
- 1 Immersion Blender
- 1 Knife
Vegetable Velouté Steps
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