Celery Velouté with Salsa Verde & Lemon Oil - Recipe Finder
Celery Velouté with Salsa Verde & Lemon Oil
Top Chef Masters, Season 3, Episode 3, Elimination Challenge, WINNER
Yield
4 servings
Ingredients
- 1 bunch celery
- 3 leeks
- 2 onions
- 3 cloves garlic
- 4 tablespoons butter
- Water, as needed
- Crème fraiche, as needed
- Cream, as needed
- Salt and pepper to taste
Salsa Verde:
- 3 tablespoons chopped parsley
- 1 tablespoon chopped mint
- 1 tablespoon chopped chervil
- 1 tablespoon chopped chive
- Olive oil, to cover
- 1 shallot, finely minced
- Champagne vinegar to cover
- Salt, to taste
Directions
1. Sweat out leeks, onion and garlic in butter.
2. Add water to cover.
3. Bring to a simmer, add celery and cook until celery is fully soft.
4. Puree in blender, using a bit of water, cream and crème fraiche (adding as much as you like, depending on desired richness and consistency)
5. Salt and pepper to taste
Salsa Verde:
1. Cover all herbs in oil
2. Macerate shallot in champagne vinegar and salt.
3. Add shallot to oil/herb mix at last minute to prevent discoloring
To Plate:
1. Spoon a dollop of Salsa Verde on top a bowl of Velouté. Drizzle with lemon oil.
The Dish - Bravo's Daily News
Why Do Guests Go Wild for WWHL? Blame It on the Clubhouse
A look inside Andy's secret weapon.
Read MoreGet Mobile
- Get games, show updates, and more on your cell phone.
- Message & data rates may apply.
You will receive 5 msgs/wk.
Text STOP to 27286 to quit, or HELP for help
