Recipe: Vegetable velouté
Discover 1 yummy recipe echoing Fermob new colours: Frosted lemon, Ice mint and Clay grey. DIY recipe easy to redo at home.
|1. Dice the onion and brown in olive oil.||
2. Add the peeled, sliced vegetables and spices.
|3. Strain to remove the sweetcorn skins … and enjoy!|
|1. Lay out the shortcrust pastry sheet and flavour with black sesame seeds and your choice of spices.||2. Place the spoon-shaped stencils
on top of the pastry sheet and cut around the edges. (click here to download the shape)
3. Bake in the oven at 180°C (356°F) until golden brown.
|4. Use your edible spoons with the velouté.|