800 g de courge muscade
\n3 pommes de terre
\n2 carottes
\nlait
\ncr\u00e8me fra\u00eeche
\nmuscade, sel et poivre
\nch\u00e2taignes<\/p>\n
![\"veloute-courge-muscade-chataignes\"](\"https:\/\/i0.wp.com\/epicuria.twivi.com\/wp-content\/uploads\/sites\/6\/2009\/11\/veloute-courge-muscade-chataignes-1.jpg?resize=300%2C400\" "\\"veloute-courge-muscade-chataignes\\"")
<\/p>\n
Pr\u00e9paration<\/strong><\/p>\n 1.Laver et \u00e9plucher les l\u00e9gumes. Les couper en morceaux et les mettre dans une casserole. Suggestion<\/strong> : disposez une ch\u00e2taigne enti\u00e8re sur le velout\u00e9 au moment de servir pour d\u00e9corer.<\/p>\n","protected":false},"excerpt":{"rendered":" Une petite douceur qui ne peut qu’\u00e9voquer l’automne…<\/p>\n","protected":false},"author":18,"featured_media":2984,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"spay_email":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true},"categories":[2,6],"tags":[45,53,74,79,278],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/11\/veloute-courge-muscade-chataignes-1.jpg?fit=300%2C400","jetpack_publicize_connections":[],"jetpack_sharing_enabled":true,"jetpack-related-posts":[{"id":2052,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/10\/08\/2052-veloute-potiron-chataignes\/","url_meta":{"origin":816,"position":0},"title":"Velout\u00e9 potiron-ch\u00e2taignes","date":"8 octobre 2010","format":false,"excerpt":"Le velout\u00e9 de potiron est une vraie gourmandise d'automne. D'autant plus qu'il est une base parfaite pour de nombreuses variations : cannelle, lait de coco, avec des raviolis dedans, du bacon grill\u00e9, des moules, du curry.... En voici notre proposition de Velout\u00e9 potiron-ch\u00e2taignes. R\u00e9galez-vous ! Ingr\u00e9dients 750g de chair de\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/10\/veloute-potiron-chataignes-1.jpg?fit=225%2C281&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":602,"url":"http:\/\/www.epicuria.fr\/index.php\/2009\/09\/29\/602-veloute-de-potiron\/","url_meta":{"origin":816,"position":1},"title":"Velout\u00e9 de potiron","date":"29 septembre 2009","format":false,"excerpt":"Un d\u00e9licieux velout\u00e9 qui fera le bonheur de tous.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2009\/09\/veloute-de-potiron-1.jpg?fit=500%2C334&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":2756,"url":"http:\/\/www.epicuria.fr\/index.php\/2011\/06\/07\/2756-veloute-depinards-frais\/","url_meta":{"origin":816,"position":2},"title":"Velout\u00e9 d’\u00e9pinards frais","date":"7 juin 2011","format":false,"excerpt":"Le printemps est par excellence la saison o\u00f9 l\u2019on trouve la plus grande vari\u00e9t\u00e9 de verdures fra\u00eeches. Essayez donc ce joli velout\u00e9 color\u00e9. Une soupe simple et modeste faite pour des moments tout aussi simples ! Ingr\u00e9dients 500 gr d'\u00e9pinards 200 gr de pommes de terre 2 oignons 2 gousses\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2011\/06\/Veloute-depinards-frais-1.jpg?fit=351%2C450&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1964,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/09\/15\/1964-souffle-aux-carottes\/","url_meta":{"origin":816,"position":3},"title":"Souffl\u00e9 aux carottes","date":"15 septembre 2010","format":false,"excerpt":"Il faut toujours bien surveiller la cuisson des souffl\u00e9s, donc il faut avoir du temps devant soi. Ce souffl\u00e9 est tr\u00e8s simple \u00e0 r\u00e9aliser et ceux qui d'habitude n'aiment pas trop les carottes seront agr\u00e9ablement surpris par son go\u00fbt audacieux qui plaira \u00e0 tout le monde. Ingr\u00e9dients 750 g de\u2026","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/09\/souffle-aux-carottes-1.jpg?fit=300%2C225&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1587,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/06\/01\/1587-hachis-parmentier\/","url_meta":{"origin":816,"position":4},"title":"Hachis parmentier","date":"1 juin 2010","format":false,"excerpt":"Un grand classique de la cuisine !","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/06\/hachis-parmentier-1.jpg?fit=375%2C500&resize=350%2C200","width":350,"height":200},"classes":[]},{"id":1051,"url":"http:\/\/www.epicuria.fr\/index.php\/2010\/01\/24\/1051-veloute-de-carottes-a-la-creme-de-fetapesto-de-roquette\/","url_meta":{"origin":816,"position":5},"title":"Velout\u00e9 de carottes \u00e0 la cr\u00e8me de feta\/pesto de roquette","date":"24 janvier 2010","format":false,"excerpt":"Une soupe d\u00e9licieusement color\u00e9e o\u00f9 plonger gentiment sa cuill\u00e8re.","rel":"","context":"Dans "Actualit\u00e9"","img":{"alt_text":"","src":"https:\/\/i0.wp.com\/www.epicuria.fr\/wp-content\/uploads\/sites\/6\/2010\/01\/veloute-de-carottes-la-creme-de-feta_pesto-de-roquette-1.jpg?fit=648%2C1024&resize=350%2C200","width":350,"height":200},"classes":[]}],"_links":{"self":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/816"}],"collection":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/users\/18"}],"replies":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/comments?post=816"}],"version-history":[{"count":0,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/posts\/816\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media\/2984"}],"wp:attachment":[{"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/media?parent=816"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/categories?post=816"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.epicuria.fr\/index.php\/wp-json\/wp\/v2\/tags?post=816"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2.Recouvrir les l\u00e9gumes de lait et les faire cuire environ 20\/25 minutes.
\n3.Pendant ce temps couper les ch\u00e2taignes en petits d\u00e9s. R\u00e9server.
\n4.Une fois les l\u00e9gumes cuits, les r\u00e9cup\u00e9rer avec un \u00e9cumoire et les mixer avec du lait (en ajouter jusqu’\u00e0 la consistance d\u00e9sir\u00e9e).
\n5.Ajouter la cr\u00e8me et les ch\u00e2taignes en morceau. Assaisonner.<\/p>\n