Motti Cress velouté
A delicious velouté made from Motti Cress. Motti Cress is the young plant of lovage, and by using it you get the very fine fresh flavour without the unpleasant bitterness of lovage.
Makes 650g.
Allergens and dietary requirements
- Cow's milk
- Lactose
- Celery
- Vegetarian
Ingredients
250
g
shallot, finely cut3
g
thyme1
leaf
bay leaf100
g
fennel bulb, finely cut20
g
butter450
g
celeriac, juice300
g
whipping cream100
g
butter40
g
Motti Cress, Koppert Cressas needed
pepperas needed
lemon, juicePreparation method
Place the shallot, thyme, bay leaf and fennel with the 20g butter and simmer gently over low heat in a saucepan.
After ten minutes, deglaze with the white wine and white wine vinegar.
Boil down to a glaze.
Then add the celeriac juice and boil down to half.
Now add the whipping cream and bring to the boil.
Place the butter and Motti Cress in the blender.
Pour the velouté through a sieve into the blender with the butter mixture. Blend on high speed for 90 seconds.
Pass through a fine sieve again.
Season with pepper and lemon juice.
Serving suggestions
- Delicious in a dish with beetroot, parsnips, and chicory.
- Pairs well with artichoke, pigeon, and garlic.
- Perfect with scallops, hazelnut, and cauliflower.
