Butternut Squash Vichyssoise
2014-09-18 07:33:39
Serves 4
Butternut Squash Vichyssoise from Chef Nathanial Zimet of Boucherie.
Ingredients
- 5½ cups chopped white cauliflower florets (about 1½ pounds)
- 5 cups chopped butternut squash flesh (about 1½ pounds)
- ½ white onion, chopped
- 8 dried bay leaves
- ½ bunch lemon thyme
- 8 garlic cloves
- 4 cups heavy whipping cream
- 2 tablespoons whole buttermilk
- 2 teaspoons salt
- ¼ teaspoon ground white pepper
- 2 cups whole milk
- Garnish: Pickled Fennel (recipe follows)
- Butternut Squash Garnish (recipe follows)
- green coriander flowers
Instructions
- In a large Dutch oven, combine cauliflower, squash, onion, bay leaves, thyme, garlic, and cream. Cover, and cook over medium-low heat, stirring occasionally, until butternut squash and cauliflower are softened and colorless, about 1 hour. Let cool slightly, and remove bay leaves and thyme.
- Transfer mixture to the container of a blender, and process until smooth. Using a fine-mesh sieve, pour mixture into a large bowl. Add buttermilk and salt and white pepper to taste. Add milk until desired consistency is reached; cover, and refrigerate until chilled. Serve with Pickled Fennel, Butternut Squash Garnish, and coriander flowers, if desired.
Louisiana Cookin' https://louisianacookin.com/
Pickled Fennel
2014-09-18 07:34:44
Yields 3
Ingredients
- 1 fennel bulb, sliced
- 1¼ cups white balsamic vinegar
- ½ cup water
- 1 teaspoon white peppercorns
Instructions
- In a heatproof 1-quart jar, add fennel. In a small saucepan, combine vinegar, ½ cup water, and peppercorns, and bring to a boil over medium-high heat. Pour vinegar mixture over fennel; cover, and refrigerate overnight. Refrigerate up to 1 week.
Louisiana Cookin' https://louisianacookin.com/
Butternut Squash Garnish
2014-09-18 07:36:15
Ingredients
- 1 cup fresh diced butternut squash
- ¾ cup orange juice
Instructions
- In a medium saucepan, combine butternut squash and orange juice.
- Cook over medium heat until tender.
Louisiana Cookin' https://louisianacookin.com/
