Pumpkin velouté with Grand Cru Goudale and Batistin
Description
Recipe proposed by the Restaurant Le Groët de Marie
Ingredients
Preparation
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Wash and peel all the vegetables.
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Chop the onions and carrots, sweat them in a pot over low heat with half the butter.
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Add the pumpkin, dice and sauté for 5 minutes without forgetting to mix.
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Add the Goudale and let reduce by half.
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Add the diced potatoes and wet with water to the height, salt.
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Boil and lower the heat to simmer for 30 minutes.
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Add the diced Batistin while mixing.
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Add the remaining butter with a whisk.
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Taste and treat yourself!