Feeds 6
3 butternut squash
3 shallots
125ml of dry white wine
300ml vegetable stock
1L JUST MILK Skimmed milk
3 red onion
100ml white wine vinegar
6 slices of bread
200g Douceur de France butter
100g fleur de Cazette
400g Brie de Meaux
250ml 18% fat cooking cream candia professional
Lambs lettuce for garnish
Peel, core the butternut squash and cut into 3cm wide chunks. Peel and thinly slice the shallots.
Add 200g of butter in a wide bottom pan with the shallots and cook until softened. Add the butternut squash, cook for a few minutes and deglaze the pan with the white wine. Add in the vegetable stock and milk. Cook on low heat for 20 to 30 minutes.
Mix with an immersion blender until smooth and silky.
Slice the onion in rings
Boil the vinegar with 50ml of water and a pinch of salt. Pour it on the onion and leave to cool.
Slice your bread into chunks and pan fry with some butter
Remove the rind of your brie de Meaux and cut into chunks. Add it to a pan with the cream, salt and pepper and slowly heat until combined. Use an immersion blender to obtain a smooth cream, and leave to rest in the fridge wrapped tightly in cling film.
Add your velouté to the bowls, top with a spoonful of Brie de Meaux cream.
Garnish with some pickled onions, croutons, fleur de Cazette & finally some lamb lettuce.
Premium quality incorporation butter made with 100% french dairy cream, for extraordinary buttery recipes. Douceur de france salted butter is crafted with care by our master butter makers. It is their renowned skill and expertise that allows us to guarantee consistency in quality, taste and texture throughout the year.
It is often said Brie de Meaux is the king of cheese and the ultimate dessert cheese.
