- 4 zucchini
- 4 yellow squash
- 3 large parsnips, peeled
- 1/4 cup butter, softened
- 1 tablespoon grated ginger
- 1 tablespoon lemongrass paste
- Zest of one lime
- 1 teaspoon fish sauce
- Salt and pepper
- 2 tablespoons toasted sesame seeds
- 1/4 cup finely sliced chives
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.
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.
Combine the butter with ginger, lemongrass paste, lime zest and fish sauce. Chill in the refrigerator.
Preheat oven to 180°C.
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.
Lay each rosette into a 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.
Garnish with sesame seeds and chives.