Ingredients
Preparation
1. Cut the sunchokes into pieces.
2. In a saucepan, heat the butter and oil. Add the onions and celery and cook for 2 minutes.
3. Add the sunchokes. Pour in 750 ml of vegetable broth, cover and simmer for 20 minutes.
4. Meanwhile, cook the beets in the remaining broth for 20 minutes.
5. Using an immersion blender, puree the beets. Keep warm.
6. Using an immersion blender, puree the sunchokes into a velouté.
7. Pour the cream into the sunchokes velouté. Season with salt and pepper.
8. Serve the sunchokes velouté in shallow plates and then pour the beet soup randomly into the plate to create a marbled effect.
Sunchoke and Beet Velouté
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The Sunchokes and Beet Velouté is an innovative dish, combining the sweetness of sunchokes with the earthiness of beets. The play of colors on the plate makes this velouté a starter that is both visual and tasty. Its smooth texture and the sweet flavors of the vegetables make it a refined dish to be enjoyed at elegant dinners.
