Chestnut velouté, bacon cream and toasted hazelnuts | Taste France Magazine
A must-try velouté, combining the smooth aromas of chestnut with the light and airy texture of whipped cream - perfect for a French-style Christmas meal.
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Ingredients
- 400 g Châtaigne d’Ardèche AOP
- x 2.00 Traditional Shallots
- x 1.00 Cévennes Sweet Onion PDO
- x 12.00 Hazelnuts
- 1.05 L Isigny Crème Fraîche & Bresse Crème Fraîche PDO
- 50 cl Milk
- 2 tbsp Charentes-Poitou Butter PDO
- 200 g Smocked bacon
- Salt
- pepper
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