Red Cabbage Veloutè with Hazelnuts

chef

Gianluca Galliera

Gluten-free

Gluten-free

Other Ingredients

15 g. Shallots

q.s. Black pepper

q.s. Crumbled Hazenut or Courons

q.s. (For garnish) Fresh red cabbage

Serve 1 


In a small pot add the extra virgin olive oil and cook the shallots for few minutes, add the red cabbage and the vegetable broth. Let them simmer  for 10 minutes. Using an immersion blender, mix it well until perfectly combined  Serve the veloutè hot with some crack black pepper, extra virgin olive oil, toasted hazelnuts or croutons. Garnish with a julienne of fresh red cabbage.

 By replacing the croutons with the "gluten free" on the label, the preparation becomes Gluten Free.