Sous vide butternut squash and rosemary terrine, chestnut and Vacherin
Item 1 of 1
This heavenly sous vide butternut squash terrine recipe will make a stunning vegetarian Christmas starter, served with a dollop of Vacherin cheese to melt over the top and fresh chestnuts for an extra festive feel. Vacherin contains animal rennet – if preferred, swap for a vegetable rennet washed-rind cheese such as Stinking Bishop.
First published in 2016
discover more:
Ingredients
Metric
Imperial
Butternut squash terrine
- 1 butternut squash, large (look for one with a longer top part)
- 2 tbsp of chopped rosemary
- 50g of unsalted butter
- flaky sea salt
To serve
- 4 chestnuts, fresh
- 1 Vacherin, or Stinking Bishop if you prefer a vegetable rennet-based cheese
- tarragon cress, or fresh tarragon, to garnish
SAVE RECIPE
Equipment
- Water bath
- Chamber sealer
- Vacuum bags
- Microplane
- Pastry brush
Method
1
Preheat a waterbath to 80°C
2
To begin, prepare the butternut squash. Peel the squash and separate the top from the bottom (you will only need the top part for this dish, you can keep the bottom part for another time)
- 1 butternut squash, large (look for one with a longer top part)
3
Cut the butternut squash into 2–3mm slices lengthways – a mandoline will make this job easier if you have one. Restack the slices and trim the edges to make a neat rectangle
4
Chop the rosemary finely and set aside. Place a pan over a high heat and add a pinch of salt, along with the rosemary. Heat, stirring constantly, until you have a nice nutty brown butter
- 2 tbsp of chopped rosemary
- flaky sea salt
- 50g of unsalted butter
5
Add a slice of butternut squash to a clean chopping board and brush liberally with the brown butter. Repeat this process until all of the layers have been used. Make sure you scoop up any butter that has fallen onto the board to brush over it again
6
Carefully transfer the terrine to a vacuum bag, pouring in any extra brown butter, and seal in a chamber sealer. Cook in the waterbath for 1 hour, then set in the fridge for 6 hours
7
Once cooled, slice the terrine into 4 pieces, making sure you keep any excess hardened butter from the bag. Heat a large, non-stick frying pan with oil and once hot, fry the terrine pieces on all sides until golden. Add the excess rosemary butter, allow to bubble and spoon over the terrine until warmed through
8
Meanwhile, peel the chestnuts and cut a few of them into very thin slices
- 4 chestnuts, fresh
9
Transfer the terrine slices to warm plates and add a scoop of Vacherin to the top of each slice to melt over. Microplane over some of the whole chestnuts, then add some slices. Garnish with tarragon and serve
- tarragon cress, or fresh tarragon, to garnish
- 1 Vacherin
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024