Recipe courtesy of Daniel Boulud
Recipe courtesy of Daniel Boulud
Watch how to make this recipe.
Vegetarian Escargots with Persillade Butter
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 228
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 46 mg
- Sodium
- 217 mg
Daniel Boulud says, “Escargot is 50% butter.” If you want a way to enjoy that foamy, nutty, herbal flavor without the snails, try using mushrooms. When cooked, they have a meaty, springy texture similar to escargots. Sizzle them in Persillade Butter with juicy tomato slices for a tasty, unique appetizer.
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 228
- Total Fat
- 20 g
- Saturated Fat
- 11 g
- Carbohydrates
- 11 g
- Dietary Fiber
- 2 g
- Sugar
- 2 g
- Protein
- 4 g
- Cholesterol
- 46 mg
- Sodium
- 217 mg
Ingredients
Persillade Butter
Vegetarian Escargots
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat oven to 475 degrees F. Prepare the Persillade Butter: In the bowl of a food processor, add butter, garlic, shallots, parsley, chives, almond flour, salt, pepper, and cayenne. Blend until bright green and uniformly combined, stopping to scrape down the sides of the bowl and push down the parsley as needed. Makes 1 cup.
- Cool the butter: If you plan to use it immediately, transfer Persillade Butter to a bowl, place in the refrigerator, and chill for 15 minutes to allow the butter to set. If storing for later use, place Persillade Butter on a square of plastic wrap. Roll into a log about the same diameter as the divots of the escargot dish; then wrap tightly, removing as much air as possible. Place in the refrigerator. (Persillade Butter can be stored in the refrigerator for up to 2 days and in the freezer for up to 1 month.) While the butter is chilling, prepare the mushrooms and tomatoes.
- Vegetarian Escargots: Use a paper towel or clean dish cloth to wipe any dirt from the mushrooms. Cut off and discard the stems, then slice each mushroom in half. Place one mushroom half upright in each divot of the escargot baking dish. Slice each tomato in half, and place one in each divot along with the mushrooms. Nestle the remaining mushroom and tomato halves in the center of the dish.
- Place escargot dish on a rimmed baking sheet lined with parchment paper. Place a heaping teaspoon of Persillade Butter on top of each mushroom-tomato combo. Bake until butter is foamy and vegetables are cooked, 8–10 minutes.
- Remove from oven. Serve hot with baguette slices.
