The cold has just arrived, and he intends to settle in our cottages for a few months. No fatality, now is the time to reveal your best culinary recipes, adapting to seasonal fruits and vegetables to consume in November and December. The autumn velvet recipe, which has become increasingly fashionable in recent years, is popular at the end of 2021. We offer you two very simple cooking recipes, which we hope you will like and will allow you to spend the winter in warmth. We wish you all the best as you celebrate the end of the year!
What recipe for autumn veloute to choose to get full of vitamins?
November-December is a good time to rediscover old vegetables that we have neglected a bit. Indeed, just like vintage style, old-fashioned vegetables are back in style this winter. Take the opportunity to taste the delights of salt or parsnips, beloved by our grandparents! Similarly, squash or cabbage, which come in different varieties, cannot be missed this season. We will help you make a choice!
What seasonal vegetables to eat this fall and winter?
Whoever says autumn, says squash: from butternut squash to pumpkin and many other varieties. And as many recipes to taste! Eating zucchini provides a generous supply of potassium, which is very beneficial for heart health. In addition, the presence of beta-carotene promotes the production of vitamin A. This is enough to strengthen immunity and protect our body from colds.
If squash is enough to make a good soup, you can combine it with other vegetables like carrots or sweet potatoes for a great fall soup. Carrots are an excellent source of vitamin A and beta-carotene. They also contain vitamins C, vitamins E and B vitamins. In addition, they work against cardiovascular diseases and are good for lung health.
Sweet potatoes have become so popular in recent years that they have become the flagship vegetable of autumn! Rich in copper, manganese, vitamin C and vitamin A, these vegetables are perfect for when the temperature drops. Like squash, they are also rich in beta-carotene, a powerful antioxidant.
Turnip is a very useful vegetable for us: it contains iron, zinc, copper, manganese, nickel and a lot of trace elements that have anti-inflammatory, anti-infectious or anti-allergic properties. Why deprive yourself of this? As a bonus in our recipe, mushrooms: thanks to their high content of vitamin C, fiber and antioxidants, they have a place on your plates.
Recipe 1: veloute with seasonal vegetables
Here are the ingredients needed for our recipe:
- Butternut squash
- 3 carrots
- 1 potato
- 1 turnip
- some mushrooms
- 1 shallot
- 1 vegetable bouillon cube
Peel and dice all the vegetables. First, brown the vegetables in a little olive oil in a pan, adding the shallots. After 10 minutes of cooking, add water to fill the pot and add the homemade vegetable stock cube. Then cook for about 30 minutes until the vegetables are soft. All you need to do is to mix everything in the blender to give a velvety effect.
Salt, pepper and add some mushrooms. Have a nice lunch!
Recipe 2: Chestnut Butter Veloute
Here is a list of ingredients needed to make your recipe work well:
- 70 grams of butter
- 800 grams of pumpkin, cut into cubes
- 400 grams of whole chestnuts
- 1 onion
- 1 bouillon cube of your choice
- 1 liter of semi-skimmed milk
Now let’s get down to making this delicious recipe: melt 50 grams of butter in a pan, then add the chestnuts. Fry them on a fairly high heat for about ten minutes. Reserve them when they are all nicely browned. Then peel and chop the onion. Melt 20 g of butter in a saucepan. Now add diced onions and fry for 5 minutes.
Finally, add even in a mess: butternut cubes, two-thirds of the chestnuts, a cube of vegetable stock. Then pour a liter of milk. Wait for a small boil, which you will maintain for about 30 minutes, until the butternut cubes are soft. Finally, mix with a blender. When serving, add the last third of chestnuts for garnish to dress up the smoothness of this delicious fall veloute recipe.