Parsnip velouté with roasted hazelnuts
Preparation
Peel and dice the parsnips.
Chop up the onion.
Heat the olive oil in a large pot, and gently fry the onion over low heat. Once the onion becomes translucent, add the parsnips, sauté for 5 minutes, then add the vegetable stock. Cover and simmer for 25 minutes until the parsnips are tender.
Add the rice flour. Correct the seasoning, then mix, to obtain a smooth consistency (strain if necessary).
Roast the hazelnuts in a non-stick pan, without fat, then chop them up.
Serve the soup very hot, with roasted hazelnuts.
Chop up the onion.
Heat the olive oil in a large pot, and gently fry the onion over low heat. Once the onion becomes translucent, add the parsnips, sauté for 5 minutes, then add the vegetable stock. Cover and simmer for 25 minutes until the parsnips are tender.
Add the rice flour. Correct the seasoning, then mix, to obtain a smooth consistency (strain if necessary).
Roast the hazelnuts in a non-stick pan, without fat, then chop them up.
Serve the soup very hot, with roasted hazelnuts.