Zucchini Rosettes with Squash and Parsnips

Zucchini Rosettes with Squash and Parsnips
Yields 10
Impressive to serve and easy to make!
Write a review
Print
Ingredients
  1. 4 zucchini
  2. 4 yellow squash
  3. 3 large parsnips, peeled
  4. 1/4 cup butter, softened
  5. 1 tablespoon grated ginger
  6. 1 tablespoon lemongrass paste
  7. Zest of one lime
  8. 1 teaspoon fish sauce
  9. Salt and pepper
  10. 2 tablespoons toasted sesame seeds
  11. 1/4 cup finely sliced chives
Instructions
  1. Using a vegetable peeler or mandoline, slice long, wide ribbons of zucchini, squash and parsnip. If using a peeler, peel as much as possible, rotating a half turn halfway through, leaving a small piece of the center of each vegetable for another use.
  2. Heat a medium pot of salted water to a very slow boil. Blanch the vegetables separately: zucchini and squash for 1 minute each, parsnip for 3 minutes. Drain completely and let cool.
  3. Combine the butter with ginger, lemongrass paste, lime zest and fish sauce. Chill in the refrigerator.
  4. Preheat oven to 350 F.
  5. On a dry kitchen towel lay flat 36 zucchini or squash ribbons. Top each with a ribbon of parsnip, then two more squash or zucchini ribbons. Roll each stack to create a rosette.
  6. Lay each rosette into an 8” baking dish with the spirals facing up in rows of 6 by 6. Dot with the chilled butter and season with salt and pepper. Bake until the butter is melted and the tops of the vegetables are just beginning to brown, about 12 – 15 minutes.
  7. Garnish with sesame seeds and chives.
Notes
  1. ©2016 Le Creuset America
Cooks Recipes http://recipe.cookswarehouse.com/