After cooking Québec chef Jérôme Ferrer’s Celeriac-Butternut Millefeuille, from Les secrets des légumes, I was left with half a squash. The mother in me thought “If I leave that half-butternut in the fridge, I’ll lose it”, so I decided to cook a second squash recipe from the same book. (If you speak French, my review of chef Ferrer’s Les secrets des légumes can be found here.)
His Butternut mash with fried porcinis won over the whole family. For a vegetable recipe, and in a family that includes a veggie-hating 4-year-old picky eater, that’s saying a lot. Here is a recipe that succeeds where so many others fail: it delivers more than the sum of its parts. The butternut mash with walnut oil tasted too “squashy” for my taste, lacking the butter to make it creamy. But add the fried porcinis and…magic! This recipe reveals all of chef Ferrer’s immeasurable talent. It combines ingredients in unexpected ways, making you exclaim with your mouth probably full: “Well, I’ll be damned.”
Have you cooked from this book? Did you like it a little, a lot or not at all? I’d love to read you.
Butternut mash with fried porcinis
Adapted from Les secrets des légumes by Jérôme Ferrer
• 1/2 butternut squash, peeled and cut into cubes
• 30 ml (2 tbsp) butter
• 60 ml (1/4 cup) walnut oil
• 375 ml (1 1/2 cup) fresh or rehydrated porcinis, minced
• a little olive oil
• 2 dry shallots, fine chopped
• salt and pepper
Note: If you need to rehydrate your porcinis, cover them with plenty of lukewarm water before cooking the squash. When ready to fry, drain porcinis and reserve the soaking water for making soup or something (I froze mine). Rince porcinis several time with cold water to remove any soil or debris, then chop.
1. In a pot of boiling water, cook squash. (Say 15-20 minutes.)
2. Drain squash, transfer to a bowl and mash. Add in 15 ml (1 tbsp) butter, a touch of walnut oil, salt and pepper. Set aside in a warm place.
3. In a skillet, fry porcinis in remaining butter and a little olive oil. Add shallots half-way through.
4. Top butternut mash with porcinis, sprinkle with walnut oil, and season to taste.