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Fava Beans, Potato Velouté, Jamón Serrano

Michael Brunson - Thursday, July 16, 2015
Fresh Fava Beans can be a main dish. Using left over ham will add a little smokey flavor to the veloute. This veloute sauce is amazing for other uses. Try it with scallops or shrimp.










Potato Veloute

8 Tblsp- Butter
½ each- Onion (diced)
3#- Potato (peeled, diced)
8 cups- Water
8 cups- Milk
1 each- Onion (whole, studded with 12 cloves)
4 each- Bay Leaves
1 cup- Heavy Cream
4 Tblsp- Kosher Salt
½ tea- Black Pepper
1 cup- Potato Starch
¼ cup- Parsley (freshly chopped)

1.Melt butter and sauté the onions until translucent (Do not brown).
2.Add the diced potatoes and sauté for 8 minutes stirring constantly.
3.Add the water, milk, cloved onion, and bay leaves.
4.Bring mixture to a low simmer and allow to simmer for 12 minutes.
5.Remove from heat and allow let steep for 1 hour.
6.Remove the bay leaves & cloved onion.
7.Puree the mixture and slowly add the heavy cream, Kosher Salt, Black Pepper, and Potato Starch.
8.Strain through a fine mesh strainer.
9.Once sauce is cold, add the chopped parsley.

For Service
½ cup- Fava Beans (cleaned & blanched)
2 Tblsp- Chopped Boiled Ham
4 oz- Potato Veloute
1 oz- Jamon Serrano Chips

1. Put Fava Beans into boiling water.
2. Add Potato Veloute, Ham, and Fava beans into sauté pan.
3. Bring to simmer
4. Garnish with Jamon Chips

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