Parsnip velouté & Saturday's market

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 .

 

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

Coustellet farmer's market

Italian

La velouté de Potiron

Pumpkins in Provence

There are so many recipes for pumpkin soup so...I'll give mine . I love create recipes with the less of ingredients ( less is more ....) because I like to feel the taste of what I eat , nevertheless you have to choose the best products , otherwhise it won't work ! I love pumpkins but I never loved so much soups made with it , I wanted the taste of it , pure ....but not so sweet at the same time . Lemongrass gives a freshness to this soup , and the final result is a velvety , creamy ' velouté' , nobody believes that's so simple ! All my clients love it .

Ingredients for 4:

800 gr of pumkin roughly chopped and without skin

1  stalk of lemongrass

1 and 1/2 liter of vegetable stock

Ground ginger-powder

125 gr of double cream

Salt if needed

Put the chopped pumkin in a stockpot , cover the pumpkin with the vegetable-stock ( if you don't have cover with water and add one organic vegetable-stock cube and a csp of salt ) bring it to the boil and let it simmer till it gets tender ( about 30 minutes ) .Taste for the salt , put in the stalk of lemongrass and leave for 5 minutes then take off the stalk and mix till it comes velvety.

Wisk the cream with a little bit of salt and of ground ginger , pour the soup into the bowls , add a large spoon of cream on the top and serve immediatly. It' so simply delicious and easy to do ! 

French version

Soupe  de potiron à la citronnelle

Ingrédients pour 4 :

 800 gr de potiron

une tige de citronelle ( lemongrass) 

1 litre  et ½ de bouillon végétal (1 poireau , une carotte, une branche de céleri , 2 feuilles  de laurier , sel ) ou un cube de bouillon aux legumes bio

                                                                                                                                                                                                                                 

gingembre en poudre

125 gr de crémé fraîche

Emincez les légumes pour le bouillon , couvrez-les avec 1,8 litres d'eau , faites bouillir pendant 30 minutes avec le laurier et le sel , filtrez.

Epluchez le potiron , coupez-le en des et mettez-le dans un faitout avec le bâton de citronnelle décortiqué , couvrez avec le bouillon faites  cuire jusqu'à le potiron sera bien tendre , mixez pour obtenir une velouté .Fouettez la crème avec un peu de sel et de gingembre en poudre à l'aide d'un fouet à main , juste pour l'avoir un peu plus épaisse . Versez la velouté dans des bols , posez une cuillerée de crème et servez aussitôt.

C'est delicieux et très facile !

Pumkins in Paris

La crema di zucca alla citronella

Ingredienti x 4

800 gr di zucca brodo vegetale sale 1 gambo di citronella

250 gr di panna acida pepe di sechuan sale

Tagliare a cubetti la zucca , metterla in una pentola profonda , coprirla di brodo vegetale ( oppure acqua e un dado di verdure biologico ) , fare cuocere fino a che la zucca é morbida. Mettere il gambo di citronella ( se non la trovate potete sostituire con un pezzo d zenzero) lasciare in infusione 10 mn .Togliere la citronella , aggiustare di sale , frullare tutto con un frullatore a immersione :otterrete una crema deliziosamente densa senza dover aggiungere altro. Servire con una cucchiaiata di panna acida e un po di pepe di sechuan pestato.