Simple + Healthy recipe: Chestnut velouté and dukkah crackers
Chestnuts roasting on an open fire: warm up and load up on nutrients with a healthy chestnut velouté topped off with dukkah crackers
Simple + Healthy recipe: Chestnut velouté and dukkah crackers
Chestnut velouté + dukkah crackers
Do you ever crave the taste of roasted chestnut? With winter right around the corner try this velvety chestnut velouté to celebrate the season.
Dukkah is an Egyptian blend of nuts and spices, found in gourmet stores or on the internet. You can also use this crunchy blend to sprinkle over hummus, meat or vegetables.
INGREDIENTS
Serves 4
1 pack vacuum-packed chestnuts (500g)
1 small leek
500 ml chicken or vegetable stock
1 bay leaf
250 ml of almond milk
For the crackers
1 can of black beans
1/4 teaspoon of dukkah
METHOD
For the crackers
Preheat the oven at 180 °C.
Blend the black beans in a mixer and spread purée on a baking sheet lined with parchment paper to a thickness of 3-4 mm. Sprinkle with the dukkah and bake for 20 minutes.
Let it cool and break into small pieces.
For the velouté
Slice the leek and put it in a saucepan. Add the broth, the bay leaf and cook for 10 minutes.
Add the chestnuts to the pan with 250 ml of almond milk.
Bring to a boil, then lower the heat and let it simmer for 10 minutes.
Remove the bay leaf and pour the mix into a blender. Blitz. Season to taste.
To serve, top with pieces of crackers, black pepper and a drizzle of olive oil. Enjoy!
Vegetarian; vegan, gluten free, free from dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a registered nutritional therapist and health coach. She specialises in emotional eating. Stéphanie is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a complimentary nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
Do you ever crave the taste of roasted chestnut? With winter right around the corner try this velvety chestnut velouté to celebrate the season.
Dukkah is an Egyptian blend of nuts and spices, found in gourmet stores or on the internet. You can also use this crunchy blend to sprinkle over hummus, meat or vegetables.
INGREDIENTS
Serves 4
1 pack vacuum-packed chestnuts (500g)
1 small leek
500 ml chicken or vegetable stock
1 bay leaf
250 ml of almond milk
For the crackers
1 can of black beans
1/4 teaspoon of dukkah
METHOD
For the crackers
Preheat the oven at 180 °C.
Blend the black beans in a mixer and spread purée on a baking sheet lined with parchment paper to a thickness of 3-4 mm. Sprinkle with the dukkah and bake for 20 minutes.
Let it cool and break into small pieces.
For the velouté
Slice the leek and put it in a saucepan. Add the broth, the bay leaf and cook for 10 minutes.
Add the chestnuts to the pan with 250 ml of almond milk.
Bring to a boil, then lower the heat and let it simmer for 10 minutes.
Remove the bay leaf and pour the mix into a blender. Blitz. Season to taste.
To serve, top with pieces of crackers, black pepper and a drizzle of olive oil. Enjoy!
Vegetarian; vegan, gluten free, free from dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a registered nutritional therapist and health coach. She specialises in emotional eating. Stéphanie is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a complimentary nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
