Last Saturday I went to the market in Apt : it is one of the most beautiful markets of France indeed but I hardly go on summer , because is full of people and I only need to buy food for my clients so I prefer to go to Petit Palais , a very small farmers market . So...now I have the time to go and enjoy myself. There's a farmer anyway who sells his organic production and were I can also find oranges and lemons from Sicily . So I came back with my bag full of fresh, marvelous fruits and vegetables. I bought parsnips , small tender ones ( when they are big they are harder ) and I decided to cook a velouté that I served with some duck breast . Parsnips are very sweet and the duck goes very well with it , giving a bit of salty savor .
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| Parsnips |
Ingredients for 4 servings
4 small parsnips
4 small potatoes
1 big onion or two small
1 liter of vegetable stock ( salted)
1 tsp of double cream
40 gr of smoked duck breast
2 tsp of chopped parsley ( or coriandrer )
Peel the parsnips ,the onion and the potatoes and cut them in pieces , put them in a pot with the stock , bring to boil and let cook 1/2 an hour , then mix to obtain a velouté , taste the salt , add the cream and mix again .Serve with some parsley and smoked duck breast chopped.
Italian version below
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| Coustellet farmer's market
Italian
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