Epicerie de France

Give your meals
the French touch

Ardèche chestnut and marrow velouté

veloutes

The chef's touch

"A cheese recipe will bring out its sweetness. Sophisticated and elegant, cheese ravioli will certainly cut the mustard" The combination of chestnuts and cheese ravioli will bring out all the creaminess of the velouté. The textures go wonderfully together in this unexpected starter. A spoonful of whipped cream adds a decadent final touch to this dish worthy of the finest French restaurants.

Serving suggestions

Accompanied by a slice of grilled smoked belly of pork and shavings of comté cheese and fresh herbs, this velouté will shine. A quenelle of whipped cream is the perfect garnish.

Storage

Store dry and cool, keep away from light and humidity. After opening, keep refrigerated and consume within 48 hours.

Preparation

3 MINUTES
in the microwave

Pull the seal to remove it and place the jar into the microwave oven with the lid on. Heat 3 minutes at medium power.

15 MINUTES
in a bain-marie

Boil water in a pan. Pull the seal, remove the seal and the lid, and place the jar in the pan. Heat 15 minutes at medium heat.

5 MINUTES
in a saucepan

Pull the seal, open the jar and pour the velouté in a saucepan. Heat 5 minutes at medium heat.

Ingredients

Water, Ardèche chestnut purée 22%, marrow 13%, potato, cream (milk, stabiliser: carrageenans), onion, natural flavouring, butter, starch, salt, pepper.

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