Velouté de topinembour tempura de carotte et panais

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to prepare a distinctive dish, Velouté de topinembour tempura de carotte et panais. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Velouté de topinembour tempura de carotte et panais, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Velouté de topinembour tempura de carotte et panais delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Velouté de topinembour tempura de carotte et panais is Pour 6 personne. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Velouté de topinembour tempura de carotte et panais estimated approx 1 h 30 min.

To begin with this recipe, we have to first prepare a few ingredients. You can have Velouté de topinembour tempura de carotte et panais using 14 ingredients and 5 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Velouté de topinembour tempura de carotte et panais:

1. 600 g topinembour,
2. 350 ml lait
3. 1 gousse vanille
4. 1 panais
5. 1 carotte
6. 50 g farine
7. Sel poivre
8. 50 g maïzena
9. 1 oeuf
10. Quelques éclats de foie gras
11. 10 cl d eau pétillante glacé
12. 1/2 c à c de levure chimique
13. 1 gousse d ail écrasée
14. Huile pour friture

Steps to make to make Velouté de topinembour tempura de carotte et panais

1. Laver et peler les topinembours couper en morceaux. Dans une casserole faire bouillir le lait avec la gousse de vanille ouverte et les graines. Mettre les topinembours et cuire 20 mn, retirer la gousse de vanille et mixer au blinder la texture doit être lisse, reserver
2. Pour le tempura: mélanger dans un saladier la maïzena, la levure et le sel, faire un puits et verser l œuf battu, mélanger, incorporer la farine et l au pétillante, fouetter, la pâte doit être bien lisse, ajouter l ail, placer le saladier au frais pendant 1 h,, pendant ce temps, découper de tagliatelles de légumes à l économe ou à la mandoline bien fine. Faire chauffer l huile dans une casserole à 170 degrés, tremper les légumes dans le tempura puis faire frire les légumes
3. Les uns après les autres
4. Au moment de servir, déposer des éclats de foie gras au fond de l assiette verser le velouté de topinembour et mettre quelques tempura de légumes sur le bord de l assiette, le tempura ne doit pas tremper dans le velouté, il perdrait tout son craquant, si vous le souhaitez vous pouvez le servir à côté
5. Bonne dégustation

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