Pumpkin veloute
Instructions
Boil in salted water the pumpkin cut into pieces.
In a casserole that can melt the butter, add the semolina, boiled pumpkin and a pinch of salt.
Cook for a few minutes then add the broth.
Simmer for 30 minutes, adding a little milk if sauce is too thick.
Add the Parmesan, sprinkle with chives and serve.
Ingredients and dosing for 4 persons
- 500 g of pumpkin
- 2 tablespoons of semolina
- 2 tablespoons of butter
- 50 cl of vegetable broth
- 4 tablespoons of grated parmesan cheese
- 1 tablespoon of chopped chives