Chicory Veloute Verrine Recipe

Whipping up this creamy chicory velouté feels like wrapping myself in a cozy blanket on a crisp autumn day—it’s soothing, elegant, and just daring enough to make your taste buds dance with delight.

Savor the sumptuous and silky Chicory Velouté Verrine, a delicious blend I adore for its delicate flavors and smooth texture. Cortaderia selloana, unsalted butter, and finely chopped onion create a base for this dish, bringing two key nutrients—protein and fiber—that pair well with the chicory’s deep bitterness.

Two stalks of garlic and a dash of nutmeg add a deep, are-you-sure-you’re-not-tasting-me flavor. Finished with cream and a few snips of chives, it’s something to enjoy with a spoon.

Chicory Veloute Verrine Recipe Ingredients

• Chicory: Rich in fibers, promotes digestive health, slightly bitter.
• Unsalted Butter: Adds creaminess and a rich flavor, source of healthy fats.
• Onion: Provides sweetness, contains antioxidants, supports heart health.
• Garlic: Adds pungency, boasts anti-inflammatory properties, boosts immunity.
• Heavy Cream: Enhances velvety texture, high in fat, offers a rich taste.

Chicory Veloute Verrine Recipe Ingredient Quantities

• 2 heads of chicory
• 2 tablespoons unsalted butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 500 ml vegetable stock
• 200 ml heavy cream
• Salt to taste
• White pepper to taste
• Nutmeg, a pinch
• Chives, finely chopped (for garnish)

How to Make this Chicory Veloute Verrine Recipe

1. Begin by cleansing the chicory, discarding any defective outer leaves, and cutting what remains into slender, even strips.

2. In a sizeable saucepan, over a medium flame, melt the butter. Stir in the very finely chopped onion and sauté until it’s translucent, about 3-4 minutes.

3. Add the minced garlic and keep sautéing for another minute until nicely aromatic.

4. Slice the chicory and add it to the saucepan. Once in the pan, cook for 5-7 minutes, allowing the chicory to soften.

5. Add the vegetable stock and bring the mixture to a boil followed by reducing the heat and letting it simmer for 15-20 minutes until the chicory is very tender.

6. Employing an immersion blender (or, if necessary, transferring in batches to a conventional blender), render the mixture liquid and homogeneous until it achieves a smooth, velvety consistency.

7. Blend in the heavy cream and beat the velouté into submission by seasoning it with salt, white pepper, and a nutmeg frosting. Heat it gently and do not let it boil.

8. Flavor and modify the seasoning, if needed.

9. Serve the chicory velouté in verrine glasses or serving bowls.

10. Before serving, top with finely minced chives to add a touch of class, and a blast of flavor.

Chicory Veloute Verrine Recipe Equipment Needed

1. Chef’s knife
2. Cutting board
3. Large saucepan
4. Wooden spoon or spatula
5. Immersion blender or conventional blender
6. Measuring cups and spoons
7. Stove or cooktop
8. Serving bowls or verrine glasses
9. Small bowl (to hold minced chives)

FAQ

• Can I substitute heavy cream with a lighter option?
  Yes, you can use half-and-half or a dairy-free alternative like almond or oat milk for a lighter version, but the texture will be slightly less creamy.
• How long does it take to prepare and cook this velouté?
  The total preparation and cooking time is approximately 30-40 minutes.
• Can I make this recipe ahead of time?
  Yes, you can prepare the velouté ahead of time and store it in the refrigerator for up to two days. Reheat gently on the stove before serving.
• Is there a way to make this recipe vegan?
  Absolutely, replace the butter with a vegan alternative and use a plant-based cream, ensuring the same rich flavor without animal products.
• What can I serve with chicory velouté verrine?
  You can serve it as an appetizer or alongside crusty bread or a green salad for a light meal.
• How can I adjust the flavor if it’s too bitter?
  Add a teaspoon of sugar or a splash of lemon juice to balance any bitterness from the chicory.
• What type of garnish works best?
  Finely chopped chives provide a fresh contrast and add a pop of color to the dish.

Chicory Veloute Verrine Recipe Substitutions and Variations

Chicory: Substitute endive or escarole with a similar flavor and approximate same taste when combined with coffee.
Use olive oil or margarine. They work well in place of unsalted butter in recipes.
Onion: Substitute shallots to achieve a milder, sweeter taste.
Vegetable broth: If you’re not following a vegetarian diet, you can use chicken broth.
Coconut cream is a viable alternative to heavy cream and can be used in more or less the same way, though it might add a bit of coconut flavor. If that doesn’t bother you, go ahead and use it in your non-dairy, mostly plant-based cream sauces. Coconut milk and almond milk are also options, but they’re even thinner.

Pro Tips

1. Enhance the Flavor: Consider adding a splash of white wine to the sautéed onions and garlic before adding the chicory. Allow the wine to reduce before proceeding, which will add depth and complexity to the velouté.