Winter is well and truly installed by us and are the envy of the soup is felt. Then to compensate for the cold, soups and broths (in addition to raclette and fondue !), come warm up on winter evenings. And today the menu is : cream of celery rave in blue of Causses, would you like that ?! At the same time z did not have much of a choice !!!

During the season of hazelnuts, beautiful mom always prepares delicious roasted hazelnuts with hazelnuts from his garden. I always try to put aside to achieve good small revenue, even if the temptation is great to chew such what !!! Well, if you don’t have a step-mom with a hazel tree in her garden, it remains for you to prepare this delicacy alone !

So here is a small simple recipe that I hope will warm you !

Velouté of celery root, bleu des Causses and hazelnut

Ingredients (for 2)

  • 1/2 celeriac
  • 1 onion
  • 50 g of bleu des Causses + a few chips
  • 10 cl of cream of rice
  • 50 cl of vegetable broth
  • A few toasted hazelnuts
  • Salt and pepper

Description

Peel and cut the celeriac into small cubes, chisel coarsely the onion and put all in a pan. Cover the broth and let cook for 30 minutes.

Blend and then add the bleu of the Causses and the cream plant. Mix again and adjust the seasoning.

Serve with a few chips of blue and roasted hazelnuts crushed.

Written by Doc

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