Velouté de potiron avec sa sauce de sauge au piment d’Espelette

Hey everyone, it's me again, Dan, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, Velouté de potiron avec sa sauce de sauge au piment d’Espelette. 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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As for the number of servings that can be served to make Velouté de potiron avec sa sauce de sauge au piment d’Espelette is 2 personnes. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must prepare a few ingredients. You can have Velouté de potiron avec sa sauce de sauge au piment d’Espelette using 10 ingredients and 5 steps. Here is how you cook that.

Ingredients and spices that need to be Take to make Velouté de potiron avec sa sauce de sauge au piment d’Espelette:

1. 1 potiron d'1kg (sinon 2 petits)
2. 25 cl lait
3. 25 cl crème épaisse
4. sel, poivre,piment d'Espelette
5. 1 c à s d'huile d'olive
6. 1 c à s de graisse de canard
7. 7 feuilles de sauge
8. 1 feuille de laurrier
9. 1 branche de thym
10. 1 bouillon de volaille

Instructions to make to make Velouté de potiron avec sa sauce de sauge au piment d’Espelette

1. Couper et enlever les graines, réserver la chair, saler, poivrer, mettre le piment d’Espelette, le laurier, le thym, l’ail, les feuilles de sauge et la graisse de canard et mettre au four à 160° pendant 3h avec son chapeau ou 1h45 si petit potiron Préparer pendant ce temps la sauce de sauge : Porter à ébullition : 25 cl de lait, 25cl de crème épaisse, sel, piment, et huile d’olive Ajouter les 7 feuilles de sauge et laisser infuser durant 1h hors du feu. Sortir le potiron du four, sortir la chair
2. Pour la sauce : Porter à ébullition 25cl de lait, 25 cl de crème épaisse, sel, piment d'Espelette, l'huile d'olive
3. Ajouter les 7 feuilles de sauge et laisser infuser durant 1h hors du feu
4. Sortir le potiron du four, récupérer la chair et la mettre dans un mixer avec une bonne c. à s. de crème, et du bouillon de volaille (cube ou autre)
   Mixer le tout de façon à obtenir une crème onctueuse
5. Filtrer la sauce de sauge et verser sur le velouté au moment de servir

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