Ingredients

 

Potato and Butternut Terrine

  • 1 butternut squash peeled and sliced thin
  • 2 idaho potatoes peeled and sliced thin
  • 10 oz shiitake mushrooms sliced and sauteed for 7 minutes until slightly tender
  • 1 leek cut in half and blanched
  • 4 oz pecorino montalcino
  • 1/3 cup vegetable stock
  • 2 tsp thyme chopped
  • 1/4 cup cream
  • Salt and Pepper

Parmesan Sable

  • 2/3 cup butter
  • 2 tsp sea salt (fleur de sel or maldon)
  • 1 tsp black pepper
  • 4 egg yolks
  • 1/2 cup sugar
  • 2/3 cup parmesan cheese finely grated
  • 1 3/4 cup flour
  • 4 tsp baking powder
  • 1 egg
  • 1 tsp water

Herb Aioli

  • 2 tbsp tarragon chopped
  • 2 tbsp chives chopped
  • 2 tbsp parsley chopped
  • 1 1/2 tsp red wine vinegar
  • 1 cup veganaise or mayo
  • 1 tsp salt

Nutritional information

Calories: 482kcalCarbohydrates: 51gProtein: 13gFat: 25gSaturated Fat: 7gCholesterol: 121mgSodium: 1335mgPotassium: 670mgFiber: 4gSugar: 14gVitamin A: 8638IUVitamin C: 22mgCalcium: 409mgIron: 3mg
Prep Time 30 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 45 mins
Servings 10 people

Equipment

  • Terrine or Loaf Pan

How to make parmesan sable cookies

  • Preheat oven to 350 degrees.  In a mixing bowl combine sugar and egg yolks and whisk until light and fluffy (2 min).  Then in a stand mixer cream together butter and salt for 2 minutes.  Then add the egg yolks to the butter, along with the parmesan cheese, stopping to scrape the sides of the bowl so all is incorporated.  
    Sift flour and baking powder into a bowl and add the black pepper.  Then add the flour mixture to the egg mixture until completely incorporated (10-15 seconds), but without over whipping.  Take dough and place onto a parchment paper and form into a rectangle.  Place in the freezer for 15 minutes.  
    Take our and place another piece of parchment on top of the dough and roll the dough out with a rolling pin until the dough is 1/3 and 1/2 inch thick.  Using your cookie cutter of choice cut out cookie shapes and place on a sheet pan lined with parchment or silpat (you will probably need a spatula to help transfer the dough to the sheet pan)  
    Place back in the freezer for 20 minutes.  Then combine the water and egg to make an egg wash.  Brush the cookies with the egg wash (you can also prick with a fork to make patterns here if you want) and place in the oven.  Bake for 12-15 minutes until golden brown.  Take out and cool completely.  

For the herb aioli

  • Place all the ingredients in bowl and mix well either with a hand blender or a whisk. Season and set aside.

How to make potato and butternut squash terrine

  • Preheat oven 400 degrees
    Heat cream up in a small pot with vegetable stock. Bring to a boil and season with a tsp of salt. Then shave potatoes and butternut squash on a mandolin into the bowl with the vegetable stock mixture. Line a terrine or loaf pan with plastic wrap or spray with non-stick spray.
    Alternate layering potatoes, butternut squash, shiitake mushrooms, cheese, and leeks into the terrine mold. Add a little salt and chopped thyme to each layer. Continue the process until all the vegetables are in the mold (make sure that you push down on the potatoes to try and make it tight.
    I like to pour a little extra cream/stock over the top of the potatoes from what’s leftover in the bowl. Then place a cover or foil on the terrine and bake for an hour to an hour and fifteen minutes or until a cake tester comes out clean (you can take the lid off after about 50 minutes into the cooking process if you want a little color on the top of the vegetables..
    Allow to cool completely (works better if this is done a day ahead of time). Then take out the terrine and slice into individual pieces.

To finish

  • You can warm the terrine up if you would like or serve room temperature on top of the parmesan sable along with the herb aioli. Serve and enjoy!
    Butternut squash Potato Terrine recipe with Sable

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