Fan et velouté de butternut

Hello everybody, I hope you're having an incredible day today. Today, I'm gonna show you how to make a special dish, Fan et velouté de butternut. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Fan et velouté de butternut, 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 Fan et velouté de butternut 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 Fan et velouté de butternut is 6 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fan et velouté de butternut estimated approx 1h30 min.

To get started with this recipe, we must first prepare a few components. You can cook Fan et velouté de butternut using 14 ingredients and 6 steps. Here is how you cook that.

flan de butternut au chèvre et à l'huile a la truffe, Velouté de butternut, copeaux de Picodon, tuile de parmesan et graines de courge.

Ingredients and spices that need to be Make ready to make Fan et velouté de butternut:

1. 1 courge butternut
2. 60 g fromage de chèvre (bûche par exemple)
3. 1 oignon
4. 3 gousses d'ail
5. 20 gr beurre
6. 4 cas d'huile à la truffe
7. 1 cac de maïzena
8. 3 œufs
9. 25 cl crème fraîche
10. 1 Picodon
11. Qqs graines de courge
12. 6 cas de parmesan râpé
13. sel
14. poivre

Instructions to make to make Fan et velouté de butternut

1. Pelez et videz la courge, coupez la en morceaux.
   prélevez-en 200g et faire cuire à la vapeur 10 à 15 mn.
2. Préchauffez le four a 120°.
3. Mixez la courge cuite avec le chèvre, l'huile de truffe, 1 gousse d'ail, et 10cl de crème fraîche, salez poivrez.
   beurrez 6 ramequins et coulez y l'appareil et mettez les au four et au bain mrie pour 50 mn.
4. Pendant ce temps, faire suer l'ail et l'oignon émincé dans une casserole avec le beurre.
   ajoutez ensuite le reste de la courge, salez et poivrez et couvrir d'eau ou de bouillon à hauteur pas plus. laissez mijoter 30 mn.
   mixez ensuite avec le reste de crème.
5. Sur une grande poêle déposez 6 petits tas de parmesan et et mettre 3 minutes à feu moyen pour en faire des tuiles dorées.
6. Démoulez les flans et déposez les dans des assiettes creuses.
   versez du velouté tout autour.
   plantez la tuile dans le flan, râpez qqs copeaux de Picodon sur le flan, parsemez le velouté de graines. finissez avec qqs gouttes d'huile à la truffe

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