Recipes & Ideas Recipes
George Jardine’s white bean and truffle veloute
George Jardine’s white bean and truffle veloute
Starters + light meals

“We’re quite a hands-on family, we’re always making things, and we like food,” George Jardine told us in a recent interview. For the first in our Great Chefs at Home series, the chef at Eat Out’s number three restaurant in the country, Jordan, shares his white bean and truffle veloute; easy and quick, but just a little bit special.

Serves: 4 ; Prep time: 5 minutes ; Cooking time: 20-30 minutes

Method

Soak beans overnight in water. Drain off and boil in chicken stock. Once cooked blend in a food processor. Slowly add parmesan, butter and cream. Add truffle oil last.

Tip: George finds his Truffle Oil at Wild Peacock Deli in Stellenbosch.

Enter And Win
Latest Chirps
From Our Blog
 
Ingredients
  • 500g white beans
  • 5 litres chicken stock
  • 200g Parmesan shavings
  • 200g butter
  • 150ml cream
  • 20ml truffle oil
Share
Email | Print
 
Join the family
See More
Hot New Restaurants

Copyright 2006-2012 All rights reserved

Visit our other sites:

Please note: In order to get the full EAT IN experience we highly recommend you view this website
in one of the latest browsers: Internet Explorer | Firefox | Safari | Chrome

DMMA Member