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Pumpkin velouté with Grand Cru Goudale and Batistin

Preparation time: 25 min Cooking time: 45 min Total time: 1 hr 10 mins

Restaurant Arques Le Groët de Marie Recipe proposed by the Restaurant Le Groët de Marie

  • 2.5 kilograms Pumpkin
  • 1 kilogram Tilques carrots
  • 0.25 kilograms onion
  • 0.4 kilograms Bintje potatoes
  • 25 centilitres Goudale grand cru
  • 0.2 kilograms Bastistin
  • 40 grams Farm butter
  • Salt
  1. Wash and peel all the vegetables.

  2. Chop the onions and carrots, sweat them in a pot over low heat with half the butter.

  3. Add the pumpkin, dice and sauté for 5 minutes without forgetting to mix.

  4. Add the Goudale and let reduce by half.

  5. Add the diced potatoes and wet with water to the height, salt.

  6. Boil and lower the heat to simmer for 30 minutes.

  7. Add the diced Batistin while mixing.

  8. Add the remaining butter with a whisk.

  9. Taste and treat yourself!