Easy French

Artichoke veloute with beurre noisette

Name: Guillaume Brahimi's artichoke veloute recipe
Cuisine: /french
Ingredients: 200g unsalted butter, chopped; 4 eschalots, thinly sliced; 1kg Jerusalem artichokes (from specialty grocers), peeled, ch; 1.5l chicken stock; 250ml cream; 12 sage leaves; 4 whole chestnuts, peeled, thinly sliced (see note, opposite); 210.00 ml finely chopped chives

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by Guillaume Brahimi

Jul 18, 2024

Create a French classic with Guillaume Brahimi's veloute recipe. This elegant, simple dish simmers Jerusalem artichoke in a generous helping of butter, mixed with cream and chicken stock before being made into a velvety smooth consistency. A rich and sweet beurre noisette is added by browning butter with sage and chestnuts for a light, earthy note. Ready in under an hour, this easy French recipe is sure to impress every time.

200g unsalted butter, chopped
4 eschalots, thinly sliced
1kg Jerusalem artichokes (from specialty grocers), peeled, ch
6 cups (1.5L) chicken stock
1 cup (250ml) pure cream
12 sage leaves
4 whole chestnuts, peeled, thinly sliced (see note, opposite)
21/2 tbs finely chopped chives

Method

1.

To make the velouté, melt half the butter in a large saucepan over medium heat. When foaming, add eschalot and cook, stirring occasionally, for 3-5 minutes until softened. Add the artichoke and cook, stirring frequently, for 5-6 minutes until lightly roasted. Add stock and half the cream and bring to the boil over high heat. Reduce heat to medium-low and simmer, stirring occasionally, for 15-20 minutes, until artichoke is very soft.
2.

Transfer to a heatproof blender. With the steam cap on, whiz until completely smooth. Return to pan, season to taste and keep warm until ready to serve.
3.

Meanwhile, to make the beurre noisette, heat a small saucepan over medium-high heat. When hot, add remaining butter and stir until foaming. Add sage and fry for 5 minutes, or until crisp and butter is nut brown. Stir in the chestnuts and remove from the heat. Season to taste and set aside.
4.

To serve, whip remaining cream until soft peaks and fold through velouté. Season to taste. Divide velouté among serving bowls, spoon over beurre noisette, and sprinkle with chives.

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Recipe Notes

To prepare chestnuts, use a sharp knife to make an X-shaped incision on the flat side of each nut. Place in a single layer on a baking tray, scored side up, and roast in a 220°C/200°C fan-forced oven for 15-20 minutes, or until the shells start to peel back. Or cook 2-3 scored chestnuts at a time in a microwave on high in 30-second bursts until skin cracks. Allow to cool slightly, then peel and discard outer shell and inner brown skin.

If not using a heatproof blender, cool mixture until it’s warm to the touch, then blend. Reheat over medium heat until hot.