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.
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