Butternut squash and rosemary terrine, chestnut and Vacherin
Chris Holland Butternut squash and rosemary terrine, chestnut and Vacherin Vegetables and Sides
- COOK TIME: 1 Hour
- PREP TIME: 30 Minutes
- DIFFICULTY: Easy
- SERVES: 4
- 1 butternut squash, peeled and the top part sliced to 2mm thickness
- 100g unsalted butter, made into beurre noisette
- 2 tbsp chopped rosemary
- Maldon salt
- 100g vacherin
- 4 fresh chestnuts
- Tarragon cress, or fresh tarragon, to garnish
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- Preheat your water bath to 80⁰C
- Peel the butternut squash and use a mandolin to slice the squash vertically into 2-3mm pieces then slice the pieces into rectangles.
- Finely chop two tablespoons of rosemary
- Place the butter into a pan along with a pinch of salt and the rosemary. Heat over a moderate to high heat and keep stirring. Heat until the butter has melted.
- To assemble the terrine, brush each rectangle of butternut squash with the butter mixture, layering one on top of the other.
- Make sure each piece is well covered then transfer all of them as a block, to the sous vide vacuum pouch.
- Pour the remaining butter into the pouch and seal with a vacuum sealer.
- Cook the squash sous vide for 60 minutes then allow to refrigerate for 6 hours
- Take the chilled squash from the fridge, then heat some oil in a frying pan.
- Portion the squash block into 4 servings then transfer to the hot pan. Brown each side then add the rosemary butter to the pan and spoon it over each portion.
- Transfer each portion to a plate then add a spoonful of the vacherin cheese on top
- Scatter some sliced chestnuts on top and then for added texture, grate some chestnuts over the whole dish.
- Finally spoon a little of the butter over the squash and add the tarragon cress.
For a full instructional video on how to create this and other delicious vegetarian sous vide recipes, please see below.