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Veloute of Turnip with Escargot & Pistachio Oil

Veloute of Turnip with Escargot & Pistachio Oil
Recipe Date:
Serving Size:
Cook Time:
Imperial (US)
  • 1 lb diced onion
  • 3 lbs diced turnip
  • 3 tbsps butter
  • 1 tbsp plain flour
  • 8 cups chicken stock
  • 1 cup cream
  • 1 tin best quality snails
  • 1 cup finely diced butternut squash
  • Good pinch chopped chives
  • 1 tbsp pistachio oil

Heat a heavy bottomed pot, add the butter, sweat off the online and add the flour. Cook out for 1 minute. Add the diced turnip and the stock. Simmer for 30 mins, add cream, blend, season and strain. 

In a hot skillet, sauté the diced butternut until tender. Drain and chop the snail, add to the skillet, add pistachio oil and remove from heat.

To serve, pour the soup in a bowl, add a spoon of the warm garnish, check seasoning and enjoy.

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