The cold has just arrived and he is going to settle in our cottages for a few months. No death, now is the time to bring out your best cooking recipes, adapting them to seasonal fruits and vegetables to consume in November and December. The fall velvet recipe, which has become more and more trendy in recent years, will be popular in late 2021. We give you two very simple recipes that we hope will make you happy and allow you to spend a warm winter. We wish you all the best for the end of the year celebrations!
Which autumn velouté recipe should you choose to fill up on vitamins?
November-December is a good time to rediscover old vegetables that we had somewhat neglected. Indeed, like vintage style, old-fashioned vegetables are trending again this winter. Take the opportunity to taste the delights of salsa or parsnips, beloved by our grandparents! Also, in this season you cannot miss pumpkin or cabbage, which are available in different varieties. Let us help you make a choice!
Which seasonal vegetables to consume this autumn-winter?
Who Says Fall Says Squash: From Butternut to Squash through Pumpkin and Many More Varieties. And just as many recipes to taste! Consuming zucchini is rich in potassium, which is very beneficial for your heart health. In addition, the presence of beta-carotene helps vitamin A to develop. This is enough to strengthen the immune system and protect our body from cold cravings.
While pumpkin alone is enough to make a good soup, you can combine it with other vegetables like carrots or sweet potatoes for a great fall soup. Carrots are an excellent source of vitamin A and beta-carotene. They also contain vitamins C, E and B. They also work against cardiovascular diseases and, among other things, are beneficial for the health of the lungs.
Sweet potatoes have been so popular in recent years that they’ve become the ultimate fall vegetable! Vegetables rich in copper, manganese, vitamin C and A are ideal to eat when the temperature drops. Like pumpkin, they are rich in beta-carotene, a powerful antioxidant.
Turnip is a very useful vegetable for us: it contains iron, zinc, copper, manganese, nickel and many trace elements with anti-inflammatory, anti-infectious or anti-allergic properties. Why deprive yourself of it? Mushrooms are a bonus in our recipe: thanks to their high content of vitamin C, fiber and antioxidants, they have their place on the plates.
Recipe 1: Seasonal Vegetable Velouté
Here are the ingredients for our recipe:
- Eggplant
- 3 carrots
- 1 potato
- 1 laughed
- some mushrooms
- 1 shallot
- 1 vegetable stock cube
Peel and dice all the vegetables. First, brown the vegetables in a pan in a little olive oil, adding the shallots. After boiling for 10 minutes, add water to the pan and add a cube of homemade vegetable stock. Then cook for about 30 minutes until the vegetables are soft. All you have to do is blend everything with a blender for a velvety effect.
Salt, pepper and add some mushrooms. Enjoy your lunch!
Recipe 2: Veluté butter sauce
Here is the list of ingredients needed to make your recipe work:
- 70 grams of butter
- 800 grams of pumpkin, chopped
- 400 grams of whole chestnuts
- 1 onion
- 1 storage cube of your choice
- 1 liter of low-fat milk
Now let’s continue to make this delicious recipe: melt 50 grams of butter in a frying pan, then add the chestnuts. Brown them on a fairly high heat for about ten minutes. Reserve them only when everything is nicely browned. Then peel and chop the onion. Melt 20 g of butter in a pot. Now add chopped onion and fry for 5 minutes.
Finally, even in case of disturbance, add: Butternut cubes, two-thirds of the chestnuts, vegetable stock cube. Then pour a liter of milk. Wait for a small boil, which you will keep for about 30 minutes, until the butternut cubes are soft. Finally, mix using a blender. When serving, garnish with the last third of chestnuts to match the sweetness of this delicious fall velouté recipe.