BEET VELOUTÉ, SILKY TOFU AND SMOKED ALMONDS


  • Servings : 2
  • Preparation : 10 minutes
  • Cook time : 15 minutes
  • Calories : 330 cal
  • Fat : 24 g
  • Carbohydrate : 20 g
  • Lipid : 24 g
  • Fiber : 4 g
  • Protein : 10 g
Essayez ce velouté de betterave, tofu soyeux et amandes fumées. Une recette mettant en vedette des produits locaux et savoureux. Disponible sur le blogue santé d'Isabelle Huot Docteure en nutrition.

Ingredients

  • 15 ml (1 tbsp.) Stefano olive oil
  • 1 French shallot, finely chopped
  • 1 packet (250 ml) of puréed beetroot
  • 125 -180 ml (1/2 to ¾ cup) of chicken (or vegetable) broth without added salt
  • 150 g (1/2 packet) of silken (or soft) tofu, cut into 2 or 4 pieces
  • 15 ml (1 tbsp.) roasted camelina oil
  • ½ lemon, juice and zest to taste

Toppings

  • 60 ml (1/4 cup) smoked almonds , coarsely chopped
  • 30 ml (2 tbsp) chives, chopped
  • 2 ml (1/2 tsp) caraway seeds, crushed (optional)
  • Salt and pepper to taste


Steps

1 - In a non-stick pot, heat the oil.


2 - Add the shallot and cook for 1 minute. Add the beet puree and chicken broth.


3 - Bring gently to a boil. Cook 3-4 minutes. Add the lemon juice and a little zest to taste. Mix. Keep warm.


4 - In a bowl, put the smoked almonds, chives, caraway seeds and a little lemon zest to taste. Mix.


5 - In 4 deep bowls, place a piece of tofu in the bottom and add a drizzle of camelina oil.


6 - Pour the beet velouté all around .


7 - Add the garnish on top.


8 - Serve and enjoy immediately.


Photo : Ariel Tarr

Recette : Danny St-Pierre

Stylisme : Mélanie Marchand



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