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Parsnip Velouté with Beluga Lentils in the Thermomix

Name: Parsnip Velouté with Beluga Lentils in the Thermomix
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 6 servings
Cuisine: French
Ingredients: 1 cup beluga lentils (from an organic store, or green lentils if unavailable); 1 bunch chervil (or parsley, chives... or frozen chopped herbs); 1 handful pumpkin seeds (or sunflower seeds or hazelnuts, etc.); olive oil (or hazelnut oil...); salt + salt; pepper + pepper; 2 onions; 500 g parsnips (approximately); 1 potato; water; 4 tbsp thick crème fraîche (or plant-based cream)

Shared by CookAdapt · written for Thermomix

Your Thermomix does 31 of 56 min for you

⁦20 min⁩Prep

⁦25 min⁩Cook

6Servings

Per serving · estimated

299 kcal9 g Protein34 g Carbs16 g Fat

No Thermomix? Adapt it to your machine

Servings

Ingredients

Instructions

Thermomix · 6Chop the herbs · Chop the onions · Sauté · Add the vegetables +2

By hand · 5Toast the seeds · Remove the herbs · Prepare the vegetables · Prepare the topping +1

Oven or hob · 25 minCook the lentils

Cook the lentils

In a saucepan on the hob, cook the beluga lentils (1 cup) in water according to the package instructions, then drain and set aside.

Stove or oven

100°C · 25 min

Toast the seeds

In a dry frying pan, dry-toast 1 handful of pumpkin seeds, then set aside.

By hand

Chop the herbs

Place 1 bunch of chervil in the dry mixing bowl and chop 3 sec / speed 8.

ChopTime00:03Speed8

Remove the herbs

Empty the mixing bowl completely and set aside the chopped chervil for the lentil topping.

By hand

Chop the onions

Place 2 onions, halved, in the mixing bowl and chop 5 sec / speed 5.

ChopTime00:05Speed5

Sauté

Add 2 tbsp of olive oil and sauté 5 min / 120°C / speed 1 / reverse, until the onions are tender. Place the simmering basket on the lid instead of the measuring cup.

SautéTime05:00Temp.120°Speed1Reverse

Prepare the vegetables

Meanwhile, peel the parsnips and the potato, then cut them into large chunks.

By hand

Add the vegetables

Add 500 g of parsnips and 1 potato in large chunks, 1 tsp of salt and some pepper. Coarsely chop 5 sec / speed 4. Place the simmering basket on the lid instead of the measuring cup.

ChopTime00:05Speed4

Cook the velouté

Press the vegetables down with the spatula, pour in water until it just reaches the surface of the vegetables, then cook 25 min / 100°C / speed 1 / reverse, until the vegetables are tender. Place the simmering basket on the lid instead of the measuring cup.

CookTime25:00Temp.100°Speed1Reverse

Blend the velouté

Put the measuring cup in place and blend 1 min / speed 6, gradually increasing the speed from 4 to 6, until the velouté is smooth. Taste and adjust the seasoning if necessary.

BlendTime01:00Speed6

Prepare the topping

Add 4 tbsp of thick crème fraîche. In a small bowl, season the cooked beluga lentils (1 cup) with the chopped chervil, a little salt, pepper and olive oil. Also prepare the toasted pumpkin seeds (1 handful).

By hand

Serve

Divide the velouté among bowls and top each with a swirl of cream, 1 tbsp of beluga lentils with herbs and a few toasted seeds. Serve piping hot.

By hand

Step 3, as written for the Thermomix

ChopTime00:03Speed8

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