Parsnip veloute recipe Cauliflower Parsnip Velouté

How to cook Cauliflower Parsnip Velouté

Parsnip veloute recipe Ingredients (Makes 10 cups)
1 cup roughly chopped onion
1 cup roughly chopped celery
1 leek, white part only, roughly chopped
2 cloves garlic, roughly chopped
2 tablespoons olive oil
1/2 cup white vermouth (or white wine)
8 cups cauliflower florets, washed, cored and roughly chopped
2 cups roughly chopped parsnip
8 cups stock (vegetable or chicken)
2 cups roughly chopped kale, stems removed

Instructions for cooking Cauliflower Parsnip Velouté

1. In a large pot, sauté onions, celery, leek and garlic in olive oil until translucent.
2. Add vermouth and cook until reduced by half.
3. Add cauliflower, parsnips and stock and bring to a boil. Reduce heat to medium low and simmer until vegetables are soft, about 20-30 minutes.
4. Add kale and cook for 2-3 minutes. Remove from heat, cool slightly and purée in a blender in batches. Season with salt and pepper. Shallow-fry strips of parsnip to garnish.

Your Parsnip veloute recipe is ready now

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