Veloute Of Parsley With Truffle Oil Recipes
MUSHROOM VELOUTE WITH WHITE TRUFFLE SABAYON
Provided by Food Network
Categories dessert
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- To prepare the veloute, combine the butter, shallots, garlic, bay leaf, and thyme in a large saucepan. Sweat the shallots until translucent. Add the whole mushrooms, reduce to low heat, and cook, stirring for 3 minutes. Add the water, bring to a boil, and cook until mushrooms are tender. Pour the mixture into a blender or food processor, and process until smooth. Pour the veloute back into the saucepan, add the cream, and season with salt and pepper.
- To make the sabayon, use a stainless steel bowl over a double boiler. Combine the egg yolks and water and beat for about 10 minutes, until eggs reach a stable foamy consistency. Remove the bowl from the double boiler, stir in the truffle oil, and season with salt and pepper.
- To serve, divide the veloute among the bowls. Pour a few tablespoons of the sabayon in the center of each bowl, forming a circle. Finish with a slice of white truffle for each bowl.
VELOUTE OF PARSLEY WITH TRUFFLE OIL
Provided by Molly O'Neill
Categories condiments, side dish
Time 40m
Yield 2 1/4 cups
Number Of Ingredients 6
Steps:
- Place the chicken stock and ham in a saucepan and bring to a boil. Remove from heat, let cool, then strain, discarding the ham.
- Meanwhile, bring a large kettle of salted water to a boil. Add the parsley and cook for 1 minute. Drain and immediately plunge the parsley into very cold water to cool. Drain again and pat dry.
- Process the parsley in a blender with 1/4 cup of water until liquefied. Strain through a fine-mesh sieve, using the back of a spoon to push as much of the puree through as possible. Discard the solids and set the puree aside.
- Bring the chicken stock back to a boil. Whisk in the cream, adjust the heat and simmer gently, uncovered, for 15 minutes. Remove from the heat, whisk in 4 tablespoons of the parsley puree and the truffle oil and season with salt and pepper if necessary.
- Before serving, reheat the sauce and use a whisk or hand-held immersion blender to froth it up. Serve with poached eggs, vegetables or fish.
Nutrition Facts : @context http, Calories 196, UnsaturatedFat 6 grams, Carbohydrate 6 grams, Fat 17 grams, Fiber 0 grams, Protein 6 grams, SaturatedFat 10 grams, Sodium 372 milligrams, Sugar 3 grams, TransFat 0 grams
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