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An exotic touch and deliciously scented, this coconut and vanilla potato velouté recipe is a treat.
Ingredients for 4 persons :
- 5 potatoes (600 g) floury flesh
- 1 white leek
- 1 onion
- 25g butter
- ½ vanilla bean
- 10 cl of coconut milk
- ½ l of water, salt and pepper.
Coconut and vanilla potato velouté recipe
> Wash and peel the potatoes.
> Finely chop the leek and onion.
> Cut the potatoes.
In a pot,
- Heat the butter.
- Add leeks and onions.
- Cook for 3 to 4 minutes.
- Add the water, then the potatoes and the vanilla bean split in half.
- Salt and pepper.
- Cook for 15 min.
- Collect the vanilla pod.
- Pour in the coconut milk and mix.
Serve hot or iced.
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