Vegetarian Escargots With Persillade Butter Recipes

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ESCARGOTS WITH PERSILLADE BUTTER



Escargots with Persillade Butter image

Keep a batch of garlicky green Persillade Butter on hand along with a can of Burgundy snails, and you can throw an impromptu French fête in 15 minutes. Chef Boulud will show you how to stuff the canned snails into shells with the butter, which will melt in the oven to transform into an irresistible sauce. Don't forget to serve with a baguette to enjoy every last drop!

Provided by Daniel Boulud

Time 30m

Yield 2 servings

Number Of Ingredients 12

12 tablespoons unsalted butter, cubed, at room temperature, 1½ sticks
4 cloves garlic, peeled and cut in half
2 shallots, peeled, trimmed, and roughly chopped
3 cups flat-leaf parsley, leaves only, loosely packed, about 1 bunch
1 bunch chives, finely chopped, about ¾ cup
1/4 cup almond flour
1 tablespoon Sea salt
1/2 teaspoon freshly ground white pepper
1 pinch cayenne pepper
12 wild Burgundy snails, very large, available canned in gourmet stores or online
6 cherry tomatoes
Baguette, for serving

Steps:

  • 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 the sides of the bowl and push down the parsley as needed. Makes 1 cup.
  • To cool the butter: 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.)
  • Escargots, part 1: Remove snails from the can and drain; discard the liquid. Escargot can be prepared with or without shells. With shells: Use a small spoon to push a snail into each shell; do not push too deeply, or the snails will be hard to retrieve. Without shells: Place one snail in each divot of an escargot dish.
  • Escargots, part 2: Use an offset spatula to pack each snail shell with about 1 tablespoon of the Persillade Butter. Neatly level off the butter at the opening and place in the escargot dish, opening side up. (As the escargots bake, some of the butter will melt out of the shells and into the dish.)Without shells: It's best to use well-chilled Persillade Butter for escargots without shells. Unwrap the log of butter and slice about 1 tablespoon of butter per snail. Cover each snail with a slice of butter. Use a paring knife to trim away the top and bottom of each cherry tomato; then cut in half. Top each snail with a slice of cherry tomato. Place both escargot dishes on a rimmed baking sheet lined with parchment paper (for easy clean-up). Roast in the oven until butter is foaming, 8-10 minutes.
  • Remove escargots from oven. Serve hot with escargot forks (optional) and baguette slices.

VEGETARIAN ESCARGOTS WITH PERSILLADE BUTTER



Vegetarian Escargots with Persillade Butter image

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.

Provided by Daniel Boulud

Categories     appetizer

Time 45m

Yield 2 servings

Number Of Ingredients 13

12 tablespoons unsalted butter, cubed, at room temperature, 1½ sticks
4 cloves garlic, peeled and halved
2 shallots, peeled, trimmed, and roughly chopped
3 cups flat-leaf parsley, leaves only, loosely packed
1 bunch chives, finely chopped, about ¾ cup
1/4 cup almond flour
1 teaspoon Sea salt
1/2 teaspoon Freshly ground white pepper
1 pinch cayenne pepper
4 medium button mushrooms
4 medium cherry tomatoes
Persillade Butter
Baguette, for serving

Steps:

  • 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.

ESCARGOT, IN THE SHELL WITH HERB BUTTER



Escargot, in the Shell with Herb Butter image

Provided by Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 8

1 pound escargot, in shell
1 stick butter, room temperature
1 shallot, minced
1 clove garlic, minced
2 tablespoons Italian parsley, minced
2 tablespoons fresh lemon juice
Salt and pepper
Serving suggestions: toasted piece of baguette or fresh tomato-basil sauce

Steps:

  • Rinse the escargot under warm water, pat shells dry with a paper towel, then set aside.
  • In a small mixing bowl, combine the butter, shallots, garlic, parsley, and lemon juice. Mix all ingredients well with a small spoon. Lightly season butter with salt and pepper, until desired taste is achieved.
  • When butter is at desired flavor, begin to scoop a small amount of herb butter in each shell of escargot. If there is extra butter left over after each shell has been filled, go back and continue the process, adding extra butter, until all the butter has been used.
  • Put the stuffed shells into the fridge and allow to sit for about 20 minutes, giving the butter enough time to solidify in shells. While the shells are in the fridge, set the oven to 350 degrees F.
  • When the butter is solid in the shells, remove from fridge and transfer shells into an oven-safe pan. If possible, avoid placing shells on a sheet tray, as we want the snails to cook in the butter as much as possible. Cook snails for 15 minutes, max.
  • Serve snails, in shells, on top of toasted pieces of baguette, or in a fresh tomato-based sauce.

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